Gazpacho (Cold Tomato Soup)

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Ingredients

1. 3 ripe medium beefsteak tomatoes (about 1 1/2 lbs), cored and cut into 1/4 inch cubes (about 4 c)
2. 2 small red bell peppers (about 1lb), cored, seeded, and cut into slices, then into 1/4 cubes (about 2 c)
3. 2 small cucumbers (about 1 lb), one peeled and the other with skin on, both seeded and cut into 1/4 cubes (about 2 c)
4. 1/2 small sweet onion or 2 large shallots, peeled and minced (about 1/2 c)
5. 2 medium garlic cloves, minced (about 2 t)
6. 2 t salt
7. 1/3 c sherry vinegar
8. ground black pepper
9. 5 c tomato juice
10. 1 t Cholula hot pepper sauce (optional)
11. 8 ice cubes
12. extra virgin olive oil for serving
13. orange sherbet for serving

Instructions

1. Combine the tomatoes, red peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4 qt) nonreactive, glass bowl.
2. Let stand until the vegetables just begin to release their juices, about 5 minutes.
3. Stir in the tomato juice, hot pepper sauce, if using, and ice cubes.
4. Cover tightly with plastic wrap and refrigerate to blend flavors, at least 4 hours and up to 2 days.
5. Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes.
6. Serve cold, drizzling each portion with about 1 t extra virgin olive oil and a spoonful of orange sherbet.

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