Greek Salad Gazpacho

5 from 2 votes

This Greek Salad Gazpacho is AWESOME! And it's the perfect example of what the Mediterranean diet is really about: More than anything it’s a road map for how not to waste food! Turning stale, leftover bread into delicious recipes is an age-old tradition that spans the region’s many different cuisines. Crostini, bruschetta, Greek bread-based dips like skordalia and more are all ways in which poor cooks made use of leftover bread. Gazpacho is one such recipe, too! This one crosses boundaries: it has a Spanish soul and a Greek heart!

5 from 2 votes

Greek Salad Gazpacho

By Diane Kochilas

Prep Time 15

Cook Time 30

Servings

Dairy Free, Gluten Free, Mediterranean Diet, Recipes, Soups, Vegan, Vegetarian

Prep Time 15

Cook Time 30

Servings

Dairy Free, Gluten Free, Mediterranean Diet, Recipes, Soups, Vegan, Vegetarian

Ingredients

For the Kalamata Croutons

2 1-inch [2½-cm] slices day-old rye or whole grain bread, cut into 1-inch (2½-cm) cubes
2 Tbsp Kalamata olive paste
2 Tbsp extra virgin Greek olive oil

For the Soup

8 large firm tomatoes, coarsely chopped
2 large green bell peppers seeded and coarsely chopped
1 fresh green or red chili pepper seeded and coarsely chopped
1 large red onion coarsely chopped
1 large seedless cucumber coarsely chopped (unpeeled)
2 garlic cloves minced
1 Tbsp chopped fresh oregano or 1 teaspoon dried Greek oregano
1½ cups tomato juice
3 Tbsp extra virgin olive oil
2 Tbsp strained fresh lemon juice
Greek sea salt and white pepper to taste

Instructions

Preheat the oven to 325℉ (160℃). Lightly oil a small sheet pan. Toss the cubed bread, Kalamata olive paste and olive oil together and bake for about 25 minutes or until crisped. Remove and cool.
Prepare the soup: Puree the tomatoes, peppers, onion, cucumber and garlic in a food processor. Add the oregano and pulse to combine. Remove and pour into a bowl. Stir in the tomato juice, olive oil and lemon juice. Season with salt and pepper and chill for at least 2 hours but not more than 4.
Serve in individual bowls, and divide the olive croutons evenly in each bowl.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.