Classic Gazpacho

Use a Vidalia, Maui, or Walla Walla onion here. This recipe makes a large quantity because the leftovers are so good, but it can be halved if you prefer. 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. In addition to the GARLIC CROUTONS, chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados all make appealing garnishes. For a finishing touch, serve in chilled bowls.

1. 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, hot sauce, if using, and ice cubes. Cover tightly and refrigerate to blend flavors, at least 4 hours or up to 2 days.
2. Remove and discard unmelted ice cubes and season with salt and pepper to taste. Serve cold, drizzling each portion with 1 teaspoon oil and topping with desired garnishes.

QUICK FOOD PROCESSOR GAZPACHO
Core and quarter tomatoes and process in food processor until broken down into 1⁄4- to 3⁄4-inch pieces, about 12 pulses, then transfer to large bowl. Cut stemmed and seeded peppers and seeded cucumbers into rough 1-inch pieces and process separately until broken down into 1⁄4- to 3⁄4-inch pieces, about 12 pulses, and add to bowl with tomatoes. Mince onion and garlic by hand, then add to bowl with vegetables along with vinegar, salt, and pepper to taste; continue with recipe.

SPICY GAZPACHO WITH CHIPOTLE CHILES AND LIME
Omit hot sauce and stir in 2-1⁄2 tablespoons minced canned chipotle chile in adobo sauce, 1⁄4 cup minced fresh cilantro, 6 tablespoons juice from 3 limes, and 2 teaspoons grated lemon zest with tomato juice and ice cubes in step 1.