Gazpacho Recipe from the Vanilla Bean Cafe, Pomfret Ct

a great recipe for a refreshing cold soup that is a summer standard...from one of the great bistros to go out of your way for...

• Ready In: 3 hrs 30 mins
• Serves: 12
• Yields: 60 oz

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

Directions

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].