Gazpacho

Ingredients

• Tomato, cored, seeded, and cut into 1/4 inch pieces
• Red Bell Pepper, cut into 1/2 inch pieces
• Cucmber, halved lengthwise, seeded, and cut into 1/4 inch pieces
• Shallot, minced
• Sherry Vinegar
• Garlic, minced
• Salt
• Pepper
• Low-sodium Tomato Juice
• Hot Sauce (optional)
• Ice Cubes
• Extra Virgin Olive Oil
• Parsley or Cilantro, minced

Steps

1. Combine tomato, bell pepper, cucumber, shallot, vinegar, garlic, salt, and pepper in medium bowl and let sit for 5 minutes. Stir in tomato juice, hot sauce if using, and ice cubes. Cover and refrigerate until well chilled and flavors meld, at least 4 hours or up to 24 hours.
2. To serve, discard any unmelted ice cubes. Stir soup to recombine and season with salt and pepper to taste. Ladle soup into individual chilled serving bowls, drizzle with oil, and sprinkle with parsley or cilantro.

Notes!

"The Complete Cooking For Two Cookbook" America's Test Kitchen