Gazpacho

Last few weeks, I have been helping my friend, Miranda, with food organization for Endeavor Conference, which will be held in Oregon. Now, did I mention that she lives in Georgia? And she is planning every aspect of the meals for this week-long Christian young ladies' conference 3000 miles away, which includes Afternoon Tea and a three-course sit down meal for 60.

Even an ex-caterer shudders at the idea of planning and cooking for a whole week so far away from home base. But you don't know my friend. She thrives in high stress condition; she will get it done and done beautifully. To give Miranda some fresh menu ideas, she and I have been experimenting with fun recipes last several Tuesdays. We chose cool Gazpacho for its simplicity but also for its wonderful flavors of fresh summer vegetables.


Fresh cucumbers, celery, and green onions are pureed in a blender.


Some of fresh veggies are finely chopped and added later for chunkier texture. If you like your soup smoother, puree them all.


Garnish with freshly diced tomatoes, capers, and Italian parsley leaves for elegant presentation. I will be posting several more recipes which we tried and loved. Stay tuned......


Gazpacho
Serves 8

2 cups finely diced seeded peeled cucumber, divided
1 cup finely chopped celery, divided
1 cup finely chopped green onions, divided
1 4-ounce can finely chopped mild green chilies, divided

1/4 cup of Italian parsley, and extra for garnishing
3 cans 14-1/2-ounce diced tomatoes in juice
1 slice white bread, torn into pieces
1/4 cup olive oil
1/4 cup drained capers, extra for garnishing
2 tablespoons red wine vinegar
1 teaspoon chili powder
2 garlic cloves

Place 1 cup cucumber, 1/2 cup celery, 1/2 cup green onions and half of chilies in small bowl and reserve.

Working in batches, coarsely puree remaining cucumber, celery, green onions, chilies and next 8 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.