Greek Salad Gazpacho With Kalamata Olive Croutons

5 from 1 vote

FUN FACT: The Mediterranean diet is many things, but 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!

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Prep Time 15

Cook Time 30

Course salad

Cuisine Mediterranean

Servings

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
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.

Keyword Diane Kochilas recipes, Greek salad gazpacho, Greek summer soup, Kalamata olive croutons, Mediterranean cuisine

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