Gazpacho

Name: Gazpacho
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; 1/4 cups Italian Parsley, Chopped; 3 cans Diced Tomatoes, 14-1/2 Oz Cans; 1 whole Slice Of White Bread, Torn; 1/4 cups Olive Oil, Extra Virgin; 1/4 cups Capers, Drained; 2 Tablespoons Red Wine Vinegar; 1 teaspoon Chili Powder; 2 whole Garlic Cloves

12 ingredients

2 steps

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
1/4 cups Italian Parsley, Chopped
3 cans Diced Tomatoes, 14-1/2 Oz Cans
1 whole Slice Of White Bread, Torn
1/4 cups Olive Oil, Extra Virgin
1/4 cups Capers, Drained
2 Tablespoons Red Wine Vinegar
1 teaspoon Chili Powder
2 whole Garlic Cloves

Directions

1

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.
2

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.