Gazpacho

• 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

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.

cucumbers, celery, green onions, green chili, ubc, tomatoes, white bread, ubc, ubc, red wine vinegar, chili powder, garlic

Taken from tastykitchen.com/recipes/soups/gazpacho-3/ (may not work)