Greek Gazpacho Recipe

Name: Greek Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Greek Gazpacho; 2 slices of day old crusty Italian bread; 2 Tbsp. fresh chopped Greek oregano 2 Tbsp. fresh parsley; 5 Tbsp. good red wine vinegar; 1/4 cup of good olive oil; 1 roasted red bell pepper, skins peeled and seeds removed; 1 roasted green bell pepper, skins peeled and seeds removed; 2 red onions, roughly chopped; 1 seedless cucumber (unpeeled, seeded & chopped); 4 large, ripe tomatoes, roughly chopped; 3/4 cup sun-dried black olives (Throumpes); 2 tsp. ground black pepper; 8 oz. Greek feta, small dice; approx. 46 oz. of V-8 or other vegetable cocktail; (depends on how thin or thick you like your soup); salt to taste; Subscribe to this feed Save to del.icio.us Share on Facebook; Posted by Peter M at 6:18 PM 52 comments ShareThisLinks to this post; Labels: Appetizer, Cheese, Greek, Olive Oil, Soup, Spanish, Vegetables, Vegetarian

Servings: persons

Greek Gazpacho
2 slices of day old crusty Italian bread
2 Tbsp. fresh chopped Greek oregano 2 Tbsp. fresh parsley
5 Tbsp. good red wine vinegar
1/4 cup of good olive oil
1 roasted red bell pepper, skins peeled and seeds removed
1 roasted green bell pepper, skins peeled and seeds removed
2 red onions, roughly chopped
1 seedless cucumber (unpeeled, seeded & chopped)
4 large, ripe tomatoes, roughly chopped
3/4 cup sun-dried black olives (Throumpes)
2 tsp. ground black pepper
8 oz. Greek feta, small dice
approx. 46 oz. of V-8 or other vegetable cocktail
(depends on how thin or thick you like your soup)
salt to taste
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Posted by Peter M at 6:18 PM 52 comments ShareThisLinks to this post
Labels: Appetizer, Cheese, Greek, Olive Oil, Soup, Spanish, Vegetables, Vegetarian

1
Garnish
2
extra-virgin olive oil
3
ice cube tray or shot glasses
4
Using shot glasses or an ice cube tray, fill the ice cube tray to the top with olive oil or the shot glasses half-way up. Place in the freezer to harden.
5
In a food processor, place the bread, garlic, oregano, parsley and process everything until it becomes a wet paste. Now add the olive oil and wine vinegar and pulse until mixed in. Remove and reserve in a large bowl
6
In the same food processor, add the cucumber, onions, tomatoes and olives and whiz until coarsely chopped. Add to the reserved bread/herb mixture in the large bowl and add the vegetable cocktail, black pepper and stir well. Taste for seasoning and adjust with salt (if any) and pepper.
7
Cover with plastic wrap and refrigerate for alt least 3 hours.
8
For serving, ladle soup into each bowl with some cubes of feta. Take your olive oil ice cubes out of the freezer and pop one into the middle of each soup. If you used shot glasses, place them in warm water to free up the frozen olive oil. Serve cold.
9
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10
Posted by Peter M at 6:18 PM 52 comments ShareThisLinks to this post
11
Labels: Appetizer, Cheese, Greek, Olive Oil, Soup, Spanish, Vegetables, Vegetarian

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Greek Gazpacho, 2 slices of day old crusty Italian bread, 2 Tbsp. fresh chopped Greek oregano 2 Tbsp. fresh parsley, 5 Tbsp. good red wine vinegar, and more.

Yes, Greek Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Gazpacho

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