Greek Gazpacho

  • 2 thick slices day-old bread, such as ciabatta or peasant white, crusts removed
  • 6 large cloves garlic, chopped
  • 2 tbsps freshly chopped oregano leaves
  • 2 tbsps chopped flat-leaf parsley
  • 5 tbsps red wine vinegar
  • 5 tbsps good olive oil
  • 1 red pepper, seeded chopped
  • 1 yellow pepper, seeded and chopped
  • 2 red onions, chopped
  • 1 seedless cucumber, unpeeled, seeded, and chopped
  • 4 large ripe tomatoes, chopped
  • ¾ cup kalamata olives, pitted and chopped
  • 1 (1.305kg) can Sacramento tomato juice
  • 4 tsps salt
  • 2 tsps freshly ground black pepper
  • 225g good feta cheese, small-diced not crumbled
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.

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