Cucumber Gazpacho

While cucumber gazpacho is nothing new, I thought I'd try my take on it. I went green on green on green for the full green gazpacho experience. As always, it packs some heat.

2 large cucumebrs, sliced and slices halved
1/2 cup celery, sliced
1 large poblano pepper, diced
1 jalapeno pepper, minced
1/2 a habernero pepper, finely minced
5 cloves garlic, sliced
1 slice rye bread with caraway seeds

2 tsps salt
1 tsp black pepper
1 tsp celery seed
1/2 tsp garlic powder
2 tsps dill weed
2 tsps parsley

1/4 cup white wine
1/4 cup water
2 tbls olive oil
2 tbls white vinegar

Cook celery over medium high heat in a large frying pan. When celery begins to soften add wine, oil, salt, black pepper. Cook 5  more minutes. Add all three hot peppers, celery seed and garlic. Continue cooking until all the veg is very tender. Stiring occasionally.

Add sliced cucumber to food processor and puree. Add warm celery mixture, bread, vingear, water and remaining spices. Buzz until roughly pureed. Pass through a mesh strainer.

Chill a few hours before serving.

Don't discard the pulp left in the strainer. Save it to flavor other dishes or to top salads.