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 manell
west hills
on January 31, 2012
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First off you have to be able to adapt in order to make this work. Originally written it makes a Ton (its for a party and if you don't like heavy onion or garlic Cut it back an add to taste. For example I halved it and it was still a large bowl full. I only used half an onion, and a couple cloves of garlic because that's my taste buds. Also believe it or not my store didn't have but a small can of tomato juice and I didn't feel like going to another so I used a small can of reg tomato juice and the rest V-8 it was quite tasty that way!
I also served it with a warmed slice of Greek olive bread with roasted garlic butter. I had this for lunch every day for a week. Simply wonderful
By kristi_11004007
Cumming, IA
on September 01, 2011
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Made this for a girls' party and it was a big hit. My husband had to taste it before the party and also loved it. I read all the complaints about the salt. Over a tablespoon of salt is a lot, so I would never just blindly put that much in. With both the salty kalamata olives and feta cheese, it's going to be salty to begin with. So, I waited until the end to taste it and put in 2 teaspoons KOSHER salt. Don't use regular table salt or you will be sorry. I also cut back on the garlic (2 large cloves and onion (1/2 of a small and thought it was fine at those levels. I had a ton of it left over and would cut it in half next time.
By Susan Barbour
on July 20, 2011
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Ina I love your show, and I love your food, you are the absolute best, I wish I could be like you, you are so at ease in the kitchen, I watched Julia and Julie 2 times and I know exactly what she was going through, I have entertained quite a bit, but never to the degree you have, I wish, I cook for my elderly parents now, and they appreciate everything I do, but I know I could do more, well, if I had the kitchen you have,, again I love watching you cook and you just enjoy it all, I hate Giada, what a fake,,susan
Read all 25 reviews