Start to finish: 4 hours
1 1/2 pounds tomatoes, cored and cut into ¼-inch dice
2 red bell peppers, stemmed, seeded, and cut into ¼-inch dice
2 small cucumbers (1 cucumber peeled, both sliced lengthwise, seeded, and cut into 1/4-inch dice)
1/2 small sweet onion or 2 large shallots, minced
1/3 cup sherry vinegar
2 garlic cloves, minced
Salt and pepper
5 cups tomato juice
8 ice cubes
1 teaspoon hot sauce (optional)
Extra-virgin olive oil
Combine tomatoes, bell peppers, cucumbers, onion, vinegar, garlic, and 2 teaspoons salt in large (at least 4-quart) bowl and season with pepper to taste. Let stand until vegetables just begin to release their juices, about 5 minutes. Stir in tomato juice, ice cubes, and hot sauce, if using. 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 oil.
Nutrition information per serving: 111 calories; 4 calories from fat; 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 327 mg sodium; 22 g carbohydrate; 4 g fiber; 15 g sugar; 2 g protein.