• 6 ripe medium beefsteak tomatoes (about 1 1/2 lbs per 3), cored and cut into 1/4-inch cubes
  • 4 small red bell peppers (about 1 pound per 2 peppers), cored, seeded, and cut into 1/4-inch cubes
  • 4 small cucumbers (about 1 pound per 2), one peeled and the other with skin on both seeded and cut into 1/4-inch cubes
  • 1 small sweet onion (such as Vidalia, Maui or Walla Walla)
  • 4 large shallots, peeled and minced
  • 4 medium garlic cloves, minced
  • 4 jalapenos, minced
  • 2 teaspoons salt
  • cups sherry vinegar
  • Ground black pepper
  • 10 cups tomato juice, preferably Welchs
  • 2 teaspoons hot pepper sauce (optional)
  • 16 ice cubes
  • Extra-virgin olive oil for serving


Combine tomatoes and their juices, bell peppers, cucumbers, onion, garlic, salt, vinegar, and pepper to taste in large (at least 4-quart) nonreactive bowl; let stand until vegetables 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, drizzling each portion with about 1 teaspoon extra-virgin olive oil and with desired garnishes (see note). (Can be covered and refrigerated up to 2 days.)



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Cook's Illustrated


Servings: 16
Yield: 8