Greek Gazpacho


 This recipe serves


  • 6 large cloves garlic, chopped
  • 2 tbsp freshly chopped oregano leaves Spices, oregano, ground
  • 2 tbsp chopped flat leaf parsley
  • 1 tsp worcestershire sauce Sauce, Worcestershire
  • 5 tbsp red wine vinegar Vinegar, red wine
  • 5 tbsp good olive oil
  • 1 red bell pepper seeded and chopped Peppers, sweet, red, raw
  • 1 yellow bell pepper seeded and chopped Peppers, sweet, yellow, raw
  • 2 medium red onions, chopped
  • 1 seedless cucumber, peeled, seeded chopped Cucumber, peeled, raw
  • 4 large ripe tomatoes, chopped
  • 1 cup kalamata olives, pitted and chopped roughly Olives, kalamata
  • 1 46 oz canned tomato juice
  • 2 tsp kosher salt Salt, kosher
  • 2 tsp freshly ground black pepper Spices, pepper, black
  • 8 oz good feta cheese, small diced not crumbled


Step 1

Place the bread, garlic, oregano, and sparsely 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 onions, 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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