- 2 Cups Diced Seeded Peeled Cucumber
- 1 Cup Chopped Celery
- 1 Cup Chopped Green Onions
- 1 4 Oz Can Chopped Mild Green Chilies
- 3 14.5 Oz Cans diced tomatoes in juice
- 1 slice white bread torn into pieces
- ¼ cup olive oil
- ¼ cup capers drained
- 2 TBSP Red Wine Vinegar
- 1 TBSP Chili Powder
- 2 Garlic Cloves
Place 1 cup cucumbers, ½ cup celery, ½ cup green onions and half of chilies in small bowl and reserve.
Work 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 one day.
As the weather heats up it is nice to enjoy a chilled soup filled with goodness and a bit of spice.