Greek Gazpacho

Name: Greek Gazpacho
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

16 ingredients

8 steps

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

1

Place the bread, garlic, oregano, and parsley in a food processor and process until everything is finely chopped.
2

Add the vinegar and olive oil and process again until smooth.
3

Transfer the mixture to a large mixing bowl.
4

Place the peppers, red onion, cucumbers, tomatoes, and olives separately in the food processor and process until very coarsely chopped.
5

Add to the mixing bowl.
6

Add the tomato juice, salt, and pepper and stir well.
7

Taste for seasoning, cover with plastic wrap, and refrigerate for at least 3 hours.
8

Fold in the feta and serve cold.