Gazpacho Recipe from the Vanilla Bean Cafe, Pomfret Ct

• 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 12 tablespoons red wine vinegar
• 2 12 tablespoons lemon juice
• 2 drops Tabasco sauce
• 1 pinch salt
• 12 teaspoon fresh ground black pepper
• 12 cup panko breadcrumbs or 12 cup breadcrumbs
• 1 (46 ounce) canof sacramento tomato juice
• 4 scallions, including green tops, finely chopped
• 60 corn chips

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

cucumbers, green pepper, red pepper, red onions, tomatoes, garlic, herb, oregano, basil, olive oil, red wine vinegar, lemon juice, tabasco sauce, salt, ground black pepper, breadcrumbs, canof sacramento tomato juice, scallions, corn chips

Taken from www.food.com/recipe/gazpacho-recipe-from-the-vanilla-bean-cafe-pomfret-ct-482638 (may not work)