Greek Gazpacho

Show: Barefoot ContessaEpisode: Baby Shower

Rated: 4 stars out of 5Rate itRead users' reviews (14)

RECIPE
COMMENTS & REVIEWS(14)

Prep Time:
15 min
Level:
Easy
Yield:
8 to 10 servings

Times:

Prep: 15 min
Inactive Prep: 3 hr 0 min
Cook: --
Total:: 3 hr 15 min

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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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Comments & Reviews

recipe Greek Gazpacho
Dorothy Dumas, TX 08-25-2009
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so easy and good
Rated: 5 stars out of 5

I made this recipe exactly the way she did and it turned out great. I did use small red onions and i waited to add the cheese... till i served it..but it was great and everyone loved it...I dont know why others thought it was salty but mine came out great.Read more
recipe Greek Gazpacho
DENISSE FORT LEE, VA 08-23-2009
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DENISSE RODRIGUEZ, VA
Rated: 5 stars out of 5

NOSOTRAS LAS AMAS DE CASA QUE NO SOMOS INA TRATAMOS ALGUNAS RESETAS UNAS VECES SALEN BIEN OTRAS SALEN MAL LO MEJOR QUE... PODEMOS HACER ES SEGUIR LA RECETA COMO SE SUGIERE Y NO TRATAR DE ANADIR O QUITAR, EN EL FIN NO SOMOS LAS CHEF, UNAS ADORAMOS TODOS TIPOS DE VEGETALE,QUESOS,SAL,ETC, OTRAS NO, EN FIN EL GASPACHO ES DELICIOSO......Read more
recipe Greek Gazpacho
David Fargo, ND 08-22-2009
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ANOTHER WINNER!
Rated: 5 stars out of 5

What a wonderful change up on a delightful summer treat! After assembling the soup - I discovered V8 in the pantry and not... the recommended Tomato juice. Knowing that I did add less than the recommend amount of kosher salt. The second thing I dis was to add chipotle hot sauce to the mix - the slight smoky heat from the sauce helped to boost the greek style herbs and feta. Thank you Ms. Garten for once again gracing my dinner table!!Read more
recipe Greek Gazpacho
Karen Glen Rock, NJ 08-17-2009
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Tastes like summer in a bowl!
Rated: 5 stars out of 5

Another delicious recipe from Ina. I think the last reviewer was exactly right. When it comes to produce such as onions,... size definitely matters. My red onion was very large so I just used 1. The next time I make it I will probably even use a little less, it's a matter of preference. Ditto on the salt. I like salty things so I used the entire 4 tsps. To me it tastes fine but I could see where others might find it salty. This is a great soup to make early in the week and just have in the firidge. My kids loved it and its a great way to get in a serving (or 2) or veggies in them. Yesterday we made a trip to the farmers market to buy the ingredients and then made it for dinner. We've already had a little with our lunch today too! Thanks Ina, I love it when you turn the volume up and take some of your classic recipes and give them a new twist!Read more
recipe Greek Gazpacho
Jeff San Francisco, CA 08-10-2009
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Delicious!
Rated: 5 stars out of 5

Another winner -- as usual -- from Ina Garten. I just finished making this recipe and am chilling it as I type. Even freshly... made, without the feta, it's delicious. Can't wait to taste it when it's finished. A few people here have commented on the onion and salt. I think this recipe's major flaw is its lack of specificity. A little more cucumber, bell pepper or tomato won't really make any difference in the recipe, but too much raw onion could be overpowering. Indicating the weight of the ingredients would be very helpful, since produce size varies from season to season and region to region. Even the difference between farm-stand produce, which is cultivated for taste, and supermarket produce, which is cultivated for appearance and longevity, can be significant. My red onions were rather large, so I used half the amount specified, and it was perfect. As far as salt goes, well, that's a matter of personal preference. Ina does use a lot of salt in certain recipes. I like salt, and most of the time, I think she's spot on. In this case, I used about half the recommended amount, and I think it was a good call, especially since the feta I bought is pretty salty. I will definitely be making this recipe again soon, especially while tomatoes are still at their peak.Read more
recipe Greek Gazpacho
Audrey Washington, DC 08-07-2009
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With a few tweaks, this was perfect
Rated: 5 stars out of 5

After reading the previous comments before making this recipe, I decided to omit the salt and the second onion, and the... gazpacho turned out great! I also hate parsley so I left it out and just added some extra oregano. It was extremely flavorful and fresh. Gazpacho is my husband's favorite and he told me to put the recipe on file. The other change I made was to use the feta as a garnish once I put the soup in bowls (I was only cooking for me and my husband so I was worried that the feta would dissolve in the leftover soup, which I will definitely be eating tomorrow). I plan on making this recipe for company!Read more