1 1⁄2 pounds tomatoes, cored and cut into ¼-inch dice
2 red bell peppers, stemmed, seeded, and cut into ¼-inch dice
2 small cucumbers (1 cucumber peeled, both sliced lengthwise, seeded, and cut into 1⁄4-inch dice)
1⁄2 small sweet onion or 2 large shallots, minced
1⁄3 cup Olive Gourmet Sherry Reserva Wine vinegar
2 garlic cloves, minced
Salt and pepper
5 cups tomato juice
8 ice cubes
1 teaspoon hot sauce (optional)
Olive Gourmet Extra-virgin olive oil for drizzling--try Baklouti Green Chili, Smoked Chabaani Chili, Chipotle or Garlic—your favorite
Combine tomatoes, bell peppers, cucumbers, onion, vinegar, garlic and 2 teaspoons salt in large (at least 4-quart) bowl and season with pepper to taste. Let stand until vegetables just begin to release their juices, about 5 minutes. Stir in tomato juice, ice cubes and hot sauce, if using. Cover and refrigerate to blend flavors, at least 4 hours or up to 2 days. Discard any unmelted ice cubes and season soup with salt and pepper to taste. Serve cold, drizzling individual portions with oil.
Serve with croutons, chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls.
--Adpted from America’s Test Kitchen