Greek Gazpacho

By Larry

Ina Garten

Ingredients

• 2 thick slices day-old bread
• 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 and 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

Preparation

Step 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.

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 feta and serve cold.