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Gazpacho
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Description
Cool tomato soup with full of summer flavor!
Ingredients
- 2 cups Cucumbers, Peeled, Seeded And Finely Diced, Divided
- 1 cup Celery Finely Chopped, Divided
- 1 cup Green Onions, Finely Chopped, Divided
- 1 can (4 Oz. Can) Mild Green Chili, Divided
- ¼ cups Italian Parsley, Chopped
- 3 cans Diced Tomatoes, 14-1/2 Oz Cans
- 1 whole Slice Of White Bread, Torn
- ¼ cups Olive Oil, Extra Virgin
- ¼ cups Capers, Drained
- 2 Tablespoons Red Wine Vinegar
- 1 teaspoon Chili Powder
- 2 whole Garlic Cloves
Preparation
Place 1 cup cucumber, 1/2 cup celery, 1/2 cup green onions and half of the chilies in a small bowl and reserve. These will be mixed in with pureed vegetables later.
Working in batches, coarsely puree remaining ingredients in a blender. Pour into a large bowl. Mix in reserved vegetables. Season with salt and pepper. Chill at least 6 hours and up to 1 day.
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