Gumpacho (A Gumbo-Gazpacho Fusion)

• 1 1/2 tablespoons olive oil
• 2 yellow onions, chopped
• 3 tablespoons minced garlic
• 2 tablespoons white wine, or to taste
• 3 small potatoes, cut into long French fry-shaped strands
• 1 1/2 tablespoons olive oil
• salt and ground black pepper to taste
• 5 sausages, sliced
• 2 (14.5 ounce) cans chicken stock
• 1 (14 ounce) can tomato sauce
• 3/4 pound cooked shrimp, peeled and deveined
• 2 large roma (plum) tomatoes, sliced
• 1 large cucumber, cubed
• 1 (4 ounce) can whole green chile peppers, drained
• 2 1/2 tablespoons chili powder, or to taste
• 1 tablespoon chopped fresh parsley
• 1 tablespoon crushed bay leaf
• 1 tablespoon celery seed

1. Heat 1 1/2 tablespoons olive oil in a large pot over medium heat; cook and stir onions, garlic, and white wine until onions and garlic are tender and fragrant, about 10 minutes. Add potatoes and remaining 1 1/2 tablespoons olive oil; season with salt and black pepper. Cover and cook until potatoes are slightly tender, about 10 minutes.
2. Stir sausage into onion-potato mixture; increase heat to high. Cover and cook until sausage is about halfway cooked, about 5 minutes. Add chicken stock, tomato sauce, shrimp, roma tomatoes, cucumber, green chile peppers, chili powder, parsley, bay leaf, and celery seed; bring to a boil. Cover and cook until heated through, about 20 minutes. Reduce heat to low and simmer until flavors have blended and sausage is fully cooked, 45 minutes.

olive oil, yellow onions, garlic, white wine, potatoes, olive oil, salt, sausages, chicken stock, tomato sauce, shrimp, roma, cucumber, green chile peppers, chili powder, parsley, bay leaf, celery

Taken from www.allrecipes.com/recipe/228607/gumpacho-a-gumbo-gazpacho-fusion/ (may not work)