Really Good Gazpacho

From Cook's Illustrated

Problem: Gazpacho at its best is the essence of summer in a bowl. Unfortunately, it is often little more than a bland, pureed vegetable porridge.
Goal: We wanted a summer gazpacho with clearly flavored, distinct pieces of vegetable in a bracing tomato broth.
Solution: Chop the vegetables by hand, toss them in a sherry vinegar marinade, use a fresh-flavored tomato juice, and chill for a minimum of four hours.

Gazpacho
Makes about 3 quarts, serving 8 to 10

Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include simple garlic croutons (see recipe), chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls.

3 ripe medium beefsteak tomatoes (about 11/2 pounds), cored and cut into 1/4-inch cubes (about 4 cups)
2 small red bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch cubes (about 2 cups)
2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes (about 2 cups)
1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup)
2 medium garlic cloves, minced
2 teaspoons salt
1/3 cup sherry vinegar
Ground black pepper
5 cups tomato juice, preferably Welch’s [Wegman's canned not-from-concentrate juice is good]
1 teaspoon hot pepper sauce (optional)
8 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. (Can be covered and refrigerated up to 2 days.)

Garlic Croutons
Makes about 3 cups

2 large garlic cloves, finely minced or pressed through garlic press
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil
3 cups 1/2-inch white bread cubes (from baguette or country loaf)
Adjust rack to middle position and heat oven to 350 degrees. Combine garlic, salt, and oil in small bowl; let stand 20 minutes, then pour through fine-mesh strainer into medium bowl. Add bread cubes and toss to coat. Spread bread cubes in even layer on rimmed baking sheet and bake, stirring occasionally, until golden, about 15 minutes. Cool on baking sheet to room temperature. (Can be covered and stored at room temperature up to 24 hours.)

Note: Unless you have a BIG crowd to serve, cut this recipe in half!

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