With summer fast approaching, we are dedicating a series of recipes to the fun, sunny weather. This recipe for Greek Gazpacho is by Peter Minakis and can be found in his newly released book "Everything Mediterranean". We love Peter because he is authentic and true to our Greek roots.
This recipe serves 4:
2 slices day-old white bread
1 tablespoon dried oregano
3-4 cloves garlic, peeled and smashed
2 tablespoons chopped fresh parsley
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
1 large Roasted Red Pepper
2 medium-size red onions, peeled and roughly chopped
1 large English cucumber, seeded and chopped
4 large ripe tomatoes, roughly chopped
3/4 cup sun-dried black olives, pitted
6 cups vegetable cocktail beverage
1 teaspoon pepper
1 cup cubed Feta cheese
4-6 olive-0il ice cubes
Olive-oil ice cubes: Fill the ice-cube tray’s compartments half-way with extra-virgin olive oil. Place the tray in the freezer to harden. Use them as a garnish for any cold soups.
- Place bread, oregano, garlic, and parsley into a food processor. Process the ingredients until they form a wet paste. Add vinegar and oil and pulse until incorporated. Empty the contents of the processor into a large bowl. Reserve
- Add peppers, onions, cucumber, tomatoes, and olives to the food processor. Pulse until the ingredients are coarsely chopped. Add this mixture to the reserved bread-garlic mixture.
- Stir in vegetable cocktail beverage and the pepper. Cover with plastic wrap and chill for at least 3 hours.
- Serve cold, topped with Feta and olive-oil ice cubes