This fabulous recipe comes from the classic "The Barefoot Contessa Cookbook" by Ina Garten. It is heaven in a chilled mug. But don't even think about making this dish with out-of-season tomatoes or canned tomatoes! That would be a sacrilege, and will be punished without exception by a public flogging with a wet lasagna noodle in the parking lot of your nearest WalMart.
2 hothouse cucumbers, halved and seeded but not peeled (At the grocery store, these cukes are usually individually wrapped. They are sweeter and have fewer seeds than traditional cukes.)
3 red bell peppers, cored and seeded (I favor using 2 red bells and one green.)
8 plum tomatoes
2 red onions
6 cloves garlic, minced
46 ounces (six cups) tomato juice (Sacramento brand is recommended.)
1/2 cup white wine vinegar
1/2 cup good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground pepper
(I will often add a few healthy shots of Chipotle Tabasco sauce to the mix.)
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into one inch cubes. If using a food processor fitted with a steel blade, pulse each vegetable individually until they are coarsely chopped.
After each vegetable is chopped or processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.