Best 2 Greek Gazpacho Recipes

Tantalize your taste buds with a culinary journey to the sun-kissed shores of Greece, where flavors dance in perfect harmony. Discover the vibrant and refreshing Greek Gazpacho, a unique twist on the classic Spanish soup. This delightful dish captures the essence of a Greek summer, bursting with the vibrant flavors of ripe tomatoes, crisp cucumbers, sweet peppers, tangy onions, and aromatic herbs. We've curated a collection of Greek Gazpacho recipes that cater to every palate, whether you prefer a traditional approach or a modern twist. From the classic tomato-based soup to variations featuring watermelon, cucumber, or avocado, these recipes offer a symphony of flavors that will transport you to the heart of Greece. Prepare to relish the authentic taste of Greek Gazpacho, a culinary masterpiece that embodies the beauty and spirit of this enchanting Mediterranean land.

Let's cook with our recipes!

GREEK GAZPACHO

Greek Gazpacho image

Provided by Ina Garten

Categories appetizer

Time 3h15m

Yield 8 to 10 servings

Number Of Ingredients 16

Ingredients

2 thick slices day-old bread, such as ciabatta or peasant white, crusts 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

Steps:

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 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.

GREEK GAZPACHO

GREEK GAZPACHO image

Categories Soup/Stew Tomato Freeze/Chill

Number Of Ingredients 19

Ingredients

Greek Gazpacho
2 slices of day old crusty Italian bread
2 Tbsp. fresh chopped Greek oregano 2 Tbsp. fresh parsley
5 Tbsp. good red wine vinegar
1/4 cup of good olive oil
1 roasted red bell pepper, skins peeled and seeds removed
1 roasted green bell pepper, skins peeled and seeds removed
2 red onions, roughly chopped
1 seedless cucumber (unpeeled, seeded & chopped)
4 large, ripe tomatoes, roughly chopped
3/4 cup sun-dried black olives (Throumpes)
2 tsp. ground black pepper
8 oz. Greek feta, small dice
approx. 46 oz. of V-8 or other vegetable cocktail
(depends on how thin or thick you like your soup)
salt to taste
Subscribe to this feed Save to del.icio.us Share on Facebook
Posted by Peter M at 6:18 PM 52 comments ShareThisLinks to this post
Labels: Appetizer, Cheese, Greek, Olive Oil, Soup, Spanish, Vegetables, Vegetarian

Steps:

Garnish extra-virgin olive oil ice cube tray or shot glasses Using shot glasses or an ice cube tray, fill the ice cube tray to the top with olive oil or the shot glasses half-way up. Place in the freezer to harden. In a food processor, place the bread, garlic, oregano, parsley and process everything until it becomes a wet paste. Now add the olive oil and wine vinegar and pulse until mixed in. Remove and reserve in a large bowl In the same food processor, add the cucumber, onions, tomatoes and olives and whiz until coarsely chopped. Add to the reserved bread/herb mixture in the large bowl and add the vegetable cocktail, black pepper and stir well. Taste for seasoning and adjust with salt (if any) and pepper. Cover with plastic wrap and refrigerate for alt least 3 hours. For serving, ladle soup into each bowl with some cubes of feta. Take your olive oil ice cubes out of the freezer and pop one into the middle of each soup. If you used shot glasses, place them in warm water to free up the frozen olive oil. Serve cold. Subscribe to this feed Save to del.icio.us Share on Facebook Posted by Peter M at 6:18 PM 52 comments ShareThisLinks to this post Labels: Appetizer, Cheese, Greek, Olive Oil, Soup, Spanish, Vegetables, Vegetarian

Tips:

Use ripe, fresh vegetables: The quality of your vegetables will greatly impact the flavor of your gazpacho. Choose ripe, in-season produce for the best results.
Chill your gazpacho thoroughly before serving: Gazpacho is best served cold, so make sure to chill it for at least 2 hours before serving. You can also chill it overnight for an even more refreshing flavor.
Garnish your gazpacho with fresh herbs and vegetables: A simple garnish of fresh herbs and vegetables can add a pop of color and flavor to your gazpacho. Some popular garnishes include chopped cucumber, tomato, onion, and basil.
Serve gazpacho with your favorite toppings: Gazpacho is a versatile dish that can be served with a variety of toppings. Some popular toppings include croutons, hard-boiled eggs, and shredded cheese.
Experiment with different variations: There are many different variations of gazpacho, so feel free to experiment with different ingredients and flavors. You can add different vegetables, fruits, or herbs to create your own unique gazpacho.

Conclusion:

Greek gazpacho is a refreshing and flavorful soup that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and delicious flavors, Greek gazpacho is a surefire hit with family and friends. So next time you are looking for a light and healthy meal, give Greek gazpacho a try. You won't be disappointed!