Gazpacho: the recipe. <br> Serves 4 (I would imagine) <br> 1 English cucumber<br> 1 red bell pepper<br> 1/4 small sweet onion<br> 2 medium tomatoes<br> 3 tablespoons red or white wine vinegar<br> Salt + pepper to taste<br> A dash of Tabasco<br> ~3 cups tomato juice<br> 4 ice cubes<br> Extra virgin olive oil and croutons for serving<br> <br> Dice the vegetables. Add the vinegar, salt and pepper. Let sit about 5 minutes to let the flavors meld. Add the Tabasco, tomato juice and ice. <br>Cover and refrigerate for 4 hours. <br> When serving, drizzle with olive oil and add croutons on top.