3 medium beefsteak tomatoes, cored and cut into 1/4-inch cubes
2 small red bell peppers, cored, seeded and cut into 1/4-inch cubes
2 small cucumbers, seeded and cut into 1/4 inch cubes
1/2 small sweet onion, peeled and minced
2 medium garlic cloves, minced
2 teaspoons salt
1/3 cup sherry vinegar
Ground black pepper
5 cups tomato juice
1 teaspoon hot-pepper sauce (optional)
8 ice cubes
Extra-virgin olive oil, for serving
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In large, non-reactive bowl, combine tomatoes and their juices, peppers, cucumbers, onion, garlic, salt, vinegar and pepper to taste.
Let stand for 5 minutes or until vegetables begin to release their juices. Stir in tomato juice, hot-pepper sauce and ice cubes. Cover tightly.
Refrigerate for at least 4 hours to blend flavors. Adjust seasonings with salt and pepper. Serve cold, drizzling each portion with 1 teaspoon olive oil and desired garnishes.
Makes 8 to 10 servings.