It's warm out today.  Not the 76 or 82 we may have been expecting, but 91.  I'm not complaining.  I'll take warm and sun any day over gray and cold.  It's the kind of day where you could sit outside and eat some gazpacho.  If you have a food processor, there's no good excuse as to why you shouldn't make this soup.  Unless of course you're allergic to tomatoes.


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.

Ingredients

• 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

1.  Place the bread, garlic, oregano, and parsley 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.

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.