Gazpacho

Ingredients

4 ripe medium tomatoes (about 2 pounds), cored and cut into 1/4-inch cubes (about 5 cups), juice reserved
2 small red bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch cubes (about 2 cups)
2 small cucumbers (about 1 pound), peeled, seeded, and cut into 1/4-inch cubes (about 2 cups)
1/2 small sweet onion, peeled and minced (about 1/2 cup)
2 celery ribs, cut into 1/4-inch cubes (about 1/2 cup)
1/4 cup finely sliced green onions
2 medium garlic cloves, minced (about 1 1/2 teaspoons)
1 tablespoon minced jalapeÒos
1 tablespoon plus 1 teaspoon finely chopped fresh herbs, such as cilantro or basil
3 tablespoons sherry vinegar
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
5 cups V8 juice
3 tablespoons extra virgin olive oil
1 teaspoon Emeril's Kicked It Up! Red Pepper Sauce
Crusty bread or croutons, for serving

Instructions

Combine the tomatoes and their juice, bell peppers, cucumbers, onion, celery, green onions, garlic, jalapeÒos, herbs, vinegar, salt, and pepper in a large (at least 4-quart) nonreactive bowl or container. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the V8 juice, olive oil, and hot sauce. Transfer 6 cups of the mixture to a blender (working in batches if necessary) and puree until mostly smooth. Return the pureed mixture to the bowl and stir to combine. Cover tightly and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to marry. Adjust the seasoning if necessary and serve with crusty bread or croutons.

Makes 3 quarts, 10 to 12 servings