GREEK SUMMER GAZPACHO
- PREP TIME: 20 minutes + chill
- COOK TIME:
- YIELDS: 8-10 servings
Ingredients
- 3 large, ripe tomatoes, cored
- 1 English cucumber
- 1 yellow bell pepper, cored and seeded
- 1 small sweet onion, peeled
- 2 cloves garlic, peeled
- ½ cup Kalamata olives, pitted
- ¼ cup loosely packed fresh oregano leaves
- ½ cup loosely packed fresh mint leaves
- ¼ cup red wine vinegar
- 5 cups organic tomato juice
- 6 ounces feta, cubed
This recipe is best when tomatoes are at their peek. Gazpacho was always a staple at our house throughout the summer, but I gave my mom’s recipe a little twist with a few of my favorite Mediterranean flavors.
Instructions
FIRST Roughly chopped tomatoes, cucumber, pepper, onion, and garlic and place in a food processor. Pulse until slightly chunky, but do not over process. Transfer to a large bowl.
NEXT Add olives, oregano, mint, and vinegar to processor and pulse until slightly chunky (or desired consistency). Add olive mixture to remaining tomato mixture, stir in juice and season with salt and pepper to taste.
LAST Refrigerate for 4 hours or overnight. Stir in cubed feta and serve.
