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Gazpacho Recipe from the Vanilla Bean Cafe, Pomfret Ct

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“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:
3hrs 30mins
SERVES:
12
YIELD:
60 oz
UNITS:
US

Ingredients Nutrition

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].

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