...Ina's Greek Gazpacho...
I made this as a starter for a lunch the other day and it was a hit. I think next time I might go with only 1 red onion over 2, but that's personal preference so I'll just go ahead and give you Barefoot's recipe as she recommends it here.
Recipe thanks to Ina
I ended up serving feta as an option for people to add in at the end, as opposed to adding it in then serving it.
- 2 thick slices day-old bread, crust 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
2. Place the peppers, red onion, 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.