Ingredients
12 ounces tomatoes (about 2 medium), cored and cut into 1/4 inch pieces
1 red bell pepper, stemmed, seeded and cut into 1/4 inch pieces
1 small cucumber, halved lengthwise, seeded, and cut into 1/4 inch pieces
1/4 cup minced shallot
2 tbsp. sherry vinegar, plus extra for serving
1 garlic clove, minced
2 1/2 cups tomato juice (tomato juice only, no added ingredients)
1/2 tsp. hot sauce (optional)
4 ice cubes
Directions
Light, refreshing summer time soup. Enjoy!
xoxo,
Kristin
1) Combine tomatoes, bell pepper, cucumber, shallot, vinegar, garlic, 1 tsp. salt and pepper to taste in a nonreactive bowl. Let sit until vegetables just being to release their juices, about 5 minutes. Stir in tomato juice, hot sauce, if using and ice cubes, cover.
2) Refrigerate gazpacho for at least 4 hours or up to 2 days.
3) Remove gazpacho from refrigerator and discard any unmelted ice cubes. Season with vinegar, salt and pepper to taste. Serve cold, drizzling each portion with 1 tsp. extra virgin olive oil.
Recipe from The Make Ahead Cook, serves 6
