Photo: Greek Gazpacho Recipe
Ingredients
- 2 thick slices day-old bread, such as ciabatta or peasant white, crusts removed
- 6 large cloves garlic, chopped
- 2 tablespoons freshly chopped oregano leaves
- 2 tablespoons chopped flat-leaf parsley
- 5 tablespoons red wine vinegar
- 5 tablespoons good olive oil
- 1 red bell pepper, seeded chopped
- 1 yellow bell pepper, seeded and chopped
- 2 red onions, chopped
- 1 seedless cucumber, unpeeled, seeded, and chopped
- 4 large ripe tomatoes, chopped
- 3/4 cup kalamata olives, pitted and chopped
- 1 (46-ounce) can Sacramento tomato juice
- 4 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 8 ounces good feta cheese, small-diced not crumbled
Directions
Place the bread, garlic, oregano, and parsley in a food processor and process until everything is finely chopped. Add the vinegar and olive oil and process again until smooth. Transfer the mixture to a large mixing bowl.
Place the peppers, red onion, cucumbers, tomatoes, and olives separately in the food processor and process until very coarsely chopped. Add to the mixing bowl. Add the tomato juice, salt, and pepper and stir well. Taste for seasoning, cover with plastic wrap, and refrigerate for at least 3 hours. Fold in the feta and serve cold.
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By 2Lowd
Marion, AR
on July 06, 2012
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I love this rcp! I made it last summer ( 2011 and froze it (minus the feta ... I just thawed it today and had it... it was delish! I can't wait to make it again soon. Loved the tip about using the fresh corn and jalepano!! Great idea.
By TeeQue
on July 04, 2012
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I've made this recipe twice now and it is my absolute favorite Gazpacho recipe! I never season with salt and pepper as per recipe measurements because I like to be in charge of the salt level...you just have do what is palatable for you. It's perfect for a large group, but, I would make it for a small group too....just cut it in half. The flavors are amazing!! I add fresh cilantro and a jalepano pepper because we like a little kick! When we have fresh corn in August I throw that in too! When I serve it I make my own croutons from leftover foccacia and add a few on top then drizzle with really good XVOO. This is just soooo yummy! A recipe that will always remain in my family cookbook! Thanks Ina!
By CalicoEyez
Leesburg, FL
on June 11, 2012
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Great recipe!
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