annef- 07:20 pm PDT - Jul 4, 2001 -#<8652
rude goons soon lose

Finally, here is the Gazpacho recipe! Cook's Illustrated recommends hand-chopping the vegetables.

Gazpacho (from Cook's Illustrated, July/Aug 01) makes about 8 quarts, serves 8-10

• 3 ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and cut into 1/4-inch cubes
• 2 small red bell peppers (about 1 lb), cored, seeded, and cut into 1/4-inch cubes
• 2 small cucumbers (about 1 lb) one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes
• one-half small sweet onion (Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced
• 2 medium garlic cloves, minced
• 2 teaspoons salt
• one-third cup sherry vinegar (alternative: white wine vinegar)
• Ground black pepper
• Five cups tomato juice (preferably Welch's or Fresh Samantha Veggie Cha Cha)
• One teaspoon hot pepper sauce (optional)
• Eight ice cubes
• Extra-virgin olive oil

Combine tomatoes and their juices, bell peppers, cucumbers, onion, garlic, salt, vinegar, ane pepper to taste in large (at least 4-quart) nonreactive bowl. Let stand until veggies just begin to release their juices, about 5 minutes. Stir in tomato juice, hot pepper sauce (if using), and ice cubes; cover tightly and refrigerate to blend flavors, at least 4 hours. Adjust seasonings with salt and pepper, remove and discard any unmelted ice cubes, and serve cold (in chilled bowls if you can), drizzling each portion with about 1 teaspoon extra virgin olive oil. Other suggested garnishes to pick and choose from: garlic croutons, chopped pitted black olives, chopped hard-boiled eggs, finely diced avocados.