INGREDIENT Red onion (1/2-inch slices) Zucchini (1/2-inch slices) Olive oil Green bell pepper (roasted, peeled, seeded, 1/4 inch dice) Tomato (peeled, seeded, 1/4 inch dice) Cucumber (peeled, seeded, 1/4 inch dice) Garlic cloves (minced) Bread crumbs Red wine vinegar Tomato juice or V8 juice Cilantro (chopped) Olive oil S&BP Chicken stock For the Garnish Corn tortillas (julienned, fried) Green onions (sliced on the bias) Procedure 1) Brush the onion and zucchini slices with olive oil and cook on a preheated grill until tender. Watch the vegetables carefully to prevent burning. 2) Place the grilled onion and zucchini and the roasted pepper into a food processor and pulse to a coarse puree. Do not overprocess, as the vegetables will become too thin and lose their natural juices and flavor. 3) Mix the tomato, cucumber, and garlic with the processed vegetables in a stainless steel bowl. 4) Add the bread crumbs, vinegar, tomato or V8 juice, cilantro, and olive oil. Season with salt and black pepper. Chill thoroughly. Correct consistency with chicken stock or juice. 5) Carefully ladle the gazpacho into well-chilled soup cups or plates. Garnish each portion by placing a small pile of fried tortilla strips on the surface of the soup. Sprinkle the sliced green onions on top of the tortilla strips.