Gazpacho

1-1/2 pounds tomatoes, cored and cut into 1/4-inch dice
2 red bell peppers (or use whatever peppers you have), stemmed, seeded, and cut into 1/4-inch dice
2 small cucumbers (or 1 large one), peeled, seeded, and cut into 1/4-inch dice
1/2 small sweet onion, or 2 large shallots, minced
2 garlic cloves, peeled and minced
1/3 cup good balsamic vinegar
Salt and pepper
5 cups tomato juice (I used homemade)
8 ice cubes
1 teaspoon hot sauce (optional)
Extra-virgin olive oil (for serving)

Combine tomatoes, bell peppers, cucumbers, onion, and garlic in a large bowl. Sprinkle with 2 teaspoons of salt. Season with black pepper to taste. Let stand for about 5 minutes or until veggies release their juice. Add the vinegar, tomato juice, ice cubes, and hot sauce if using. Stir to combine. Cover and refrigerate to blend flavors, at least 4 hours or up to 2 days.
Discard any unmelted ice cubes, and season soup with salt and pepper to taste. Serve cold, drizzling individual portions with olive oil. Garnish with extra veggies, croutons, chopped pitted olives, or finely diced avocados if you like.