Name: Spicy Gazpacho
Yield: Serves 6 to 8
Ingredients: 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

Add chopped jalapeños for some extra zip.

Recipe information

Yield
Serves 6 to 8

Ingredients

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

Preparation

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

TagsCold Soup Soup Soup/Stew Gazpacho Cucumber Vegetable Canned Tomato Tomato Celery Starter Dinner Lunch Dairy Free Nut Free Vegan Vegetarian Easy Make Ahead No-Cook Blender Bon Appétit

Recipe notes

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