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Greek Gazpacho
From Farm Where Life is Good
<p>A bit of a twist on the fresh summer soup, Gazpacho. Take a trip to the Greek isles.</p>Source: Food Network (Entered by Lara Rasmussen Anderson)
Serves: 4-6
Ingredients
2
thick slices day-old bread, such as ciabatta or peasant white, crusts removed
6
large cloves garlic, chopped
2 Tbsp
freshly chopped oregano leaves
2 Tbsp
chopped flat-leaf parsley
5 Tbsp
red wine vinegar
5 Tbsp
good olive oil
1
red bell pepper, seeded chopped
1
orange bell pepper, seeded and chopped
2
red onions, chopped
1
seedless cucumber, unpeeled, and chopped
4
tomatoes, chopped
3/4 cup
kalamata olives, pitted and chopped
1 1/2 lb
tomatoes, pureed (approx 6 tomatoes)
4 tsp
sea salt
2 tsp
ground black pepper
Step by Step Instructions
- 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.
- 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 puree, salt, and pepper and stir well. Taste for seasoning, cover, and refrigerate for at least 3 hours. Serve cold.