GREEK GAZPACHO

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