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.
