Gazpacho Recipe From The Vanilla Bean Cafe, Pomfret Ct

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• 3 cucumbers, peeled and seeded
• 1 green pepper
• 1 red pepper
• 2 tablespoons finely diced red onions
• 1 (16 ounce) can chopped tomatoes
• 2 cloves chopped garlic
• 1 teaspoon dried fine herb
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 tablespoon spitiko olive oil
• 1 1/2 tablespoons red wine vinegar
• 2 1/2 tablespoons lemon juice
• 2 drops tabasco sauce
• 1 pinch salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup panko breadcrumbs or 1/2 cup breadcrumbs
• 1 (46 ounce) can of sacramento tomato juice
• 4 scallions, including green tops, finely chopped
• 60 corn chips

Recipe

• 1 finely chop all vegetables and add to a big bowl with the chopped tomatoes.
• 2 add all seasonings, including the lemon juice. mix well.
• 3 let stand in the refrigerator for 2 hours.
• 4 add the bread crumbs and mix thoroughly. refrigerate for 30 minutes.
• 5 add chilled tomato juice and stir.
• 6 serve with chopped scallions and corn chips on the side.
• 7 [this can be pureed in a blender or a food processor -- if you choose to do this, the vegetables needn't be finely chopped].