Spicy Gazpacho

• 2 cups diced seeded peeled cucumber
• 1 cup chopped celery
• 1 cup chopped green onions
• 1 4-ounce can chopped mild green chilies
• 3 14 1/2-ounce cans diced tomatoes in juice
• 1 slice white bread, torn into pieces
• 1/4 cup olive oil
• 1/4 cup drained capers
• 2 tablespoons red wine vinegar
• 1 tablespoon chili powder
• 2 garlic cloves

1. Place 1 cup cucumber, 1/2 cup celery, 1/2 cup green onions and half of chilies in small bowl and reserve.
2. Working in batches, coarsely puree remaining cucumber, celery, green onions, chilies and next 7 ingredients in blender.
3. Pour into large bowl.
4. Mix in reserved vegetables.
5. Season with salt and pepper.
6. Chill at least 6 hours and up to 1 day.

cucumber, celery, green onions, green chilies, tomatoes, white bread, olive oil, capers, red wine vinegar, chili powder, garlic

Taken from www.epicurious.com/recipes/food/views/spicy-gazpacho-5620 (may not work)