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
Need to make a substitution?
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.