April 23, 2004 recipe from Chef Chris Manning:

Gazpacho

2 Cups Diced Tomatoes
2 Cups Diced Peeled Cucumber
1 Cup Diced Onion
½ Cup minced carrot
½ Cup minced celery heart
½ Cup minced yellow squash
½ Cup minced zucchini
½ Cup minced green bell pepper
½ Cup minced red bell pepper
2 Tbslp minced fresh cilantro
2 cloves garlic, minced
2 Tblsp extra virgin olive oil
1 Tblsp balsamic vinegar
1 Tblsp Montreal steak seasoning
1 Tsp hot sauce
1- 46 oz sacramento tomato juice
The juice of one lime

Place all of the above ingredients in a large mixing bowl and mix well. Refrigerate over night and serve chilled with croutons.