Greek Gazpacho
Jul 19th, 2008 | By Peter Minakis | Category: Appetizer, Cheese, Greek, Olive Oil, Recipe, Soup, Spanish, Vegetables, Vegetarian
I’ve had this Ina Garten riff on the Spanish cold soup known as Gazpacho, on my mind for ages and the time is NOW, to enjoy this refreshing first course.
It’s hot, it’s humid, it’s Toronto in the summer. Nothing beats the heat like jumping through the sprinkler, having an ice cream or having a cold, refreshing soup to start your backyard meal.
I’ve added my own twists to this Greek Gazpacho. I opted to roast the peppers in the soup for some added sweetness and smokyness and I’ve added a garnish of an olive oil ice cube.
Serve this cold soup on a hot day, plop the olive oil ice cube just before serving and relish the summer, the outdoors, this hearty cold soup.
Greek Gazpacho
2 slices of day old crusty Italian bread
2 Tbsp. fresh chopped Greek oregano 2 Tbsp. fresh parsley
5 Tbsp. good red wine vinegar
1/4 cup of good olive oil
1 roasted red bell pepper, skins peeled and seeds removed
1 roasted green bell pepper, skins peeled and seeds removed
2 red onions, roughly chopped
1 seedless cucumber (unpeeled, seeded & chopped)
4 large, ripe tomatoes, roughly chopped
3/4 cup sun-dried black olives (Throumpes)
2 tsp. ground black pepper
8 oz. Greek feta, small dice
approx. 46 oz. of V-8 or other vegetable cocktail
(depends on how thin or thick you like your soup)
salt to taste
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.
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© 2008 – 2009, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
Peter, I’m a huge fan of Gezpacho any day of the year! This looks delicious and the idea of an olive ice cube is brilliant!
Have never been a gazpacho fan; too many memories of half-hearted attempts with watery tomatoes back when it was the rage on restaurant menus …
This, however, looks absolutely inviting, delicious, and appropriately Greek. Love the olive oil icecube touch – I can imagine swirling it into the soup as it slowly melts. Yum.
Have not had throumpes in forever! … they definitely don’t work in everything.
This is one of my favorite Barefoot Contessa recipes, too. The salty quality of the cheese really adds substance to the gazpacho.
An olive oil ice cube!!! I love it!
Peter, greek Gazpacho look absolutely tasty and nice!!!xGloria
It’s been said already, but olive oil ice cube? That’s awesome. It made my brain stop for a minute when I read that. Soup looks terrific. Made your zucchini fritters the other night – absolutely fantastic.
Excellent. The olive oil ice cube was a nice added touch which has become a popular trick of late for summer soups, though I think we can safely say that this soup has a definite Greek twist! Good work, Peter!
The olive oil ice cube is pure genius!
I’ve always been shy of trying cold soups, but one like this could tempt me to take the plunge and try them.
I’ll take mine in a mug so I can drink it up. I LOVE gazpacho and your Greek version looks sooo yummy.
You are such an old show off Peter!!!! That ice-cube is just so amazing. As for the rest of the dish. OMG I could smell the tomatoes!!!!
You are such an old show off Peter!!!! That ice-cube is just so amazing. As for the rest of the dish. OMG I could smell the tomatoes!!!!
You are such an old show off Peter!!!! That ice-cube is just so amazing. As for the rest of the dish. OMG I could smell the tomatoes!!!!
You are such an old show off Peter!!!! That ice-cube is just so amazing. As for the rest of the dish. OMG I could smell the tomatoes!!!!
You are such an old show off Peter!!!! That ice-cube is just so amazing. As for the rest of the dish. OMG I could smell the tomatoes!!!!
You are such an old show off Peter!!!! That ice-cube is just so amazing. As for the rest of the dish. OMG I could smell the tomatoes!!!!
You are such an old show off Peter!!!! That ice-cube is just so amazing. As for the rest of the dish. OMG I could smell the tomatoes!!!!
You are such an old show off Peter!!!! That ice-cube is just so amazing. As for the rest of the dish. OMG I could smell the tomatoes!!!!
You are such an old show off Peter!!!! That ice-cube is just so amazing. As for the rest of the dish. OMG I could smell the tomatoes!!!!
Love your take on Ina’s Gazpacho, Peter! It’s one of my favorite warm weather recipes. The Greek seasonings and the roasted peppers sound wonderful, as does the olive oil ice cube. Very creative!
Olive oil ice cube! Too cool.
Love it, love it, love it! Looks lovely Peter.
That olive oil ice cube is really mesmerizing. It looks like a pearlescent Manzanilla olive! Gorgeous. I’m not a big fan of gazpacho, but I’ll give you a pass for the cheese and olive oil ice cube. ;)
Peter, this is just….just….freaking brilliant! The roasted peppers, the feta, the olives…and the olive oil cube! Gawd daayum, man! *faints*
That sounds a bit easy and it would save on so much chopping. I like the combination of flavours too. Gold star for thinking up the olive oil ice cube!
Hi Peter! This Gazpacho looks great! Even though I don’t enjoy Gazpacho at all (what a Spaniard, uh!?) I like to see how other cultures interpretate them: your Greek version with Feta cheese definetely meets a place in “Gazpacho history”! ;-)Here it’s sometimes served with chopped boiled egg, little pieces of cured ham or, in finest restaurants, with almonds, have you seen the “white Gazpacho”(Ajoblanco)?
I also liked your Birthday cake, but…where were the candles? :-D Nice sunday!xxNat
Antonio, I’m a fan of good gazpacho…must be done with good ingredients.
Maria, I used firm, ripe tomatoes and the vegetable cocktail (V8) hepled too! As for Throumpes…I actually prefer them to Kalamata.
Lydia, you’re so right about the cheese, I used no salt for this batch.
Pam, it was fun swirling the cube and watching the olive blend into the soup.
Gloria, I’m a happy boy now!
Andrew..thanks and thank you very much for the feedback on the the zucchini fritters.
Sam, I can see my relatives diggin’ this soup in Greece…the natives would be happy!
Allen, it was just something I saw in another cold soup…I’m the messenger.
Cake, on a hot day…they hit the spot.
Prudy, this soup is thick and chunky…the mug would make it hard to slurp.
Nina, I could smell tomatoes, onion, garlic, roasted peppers, oregano.
Sticky, thank you…I’m so glad this turned out wonderfully.
TS, it was tres cool!
Jan, olive-icious me thinks!
Heather, I was also in awe that the olive oil cube didn’t sink…I got a boner just looking at the soup.
Nikki…you always have the best comments and you always crack me up…your paella tho is Post of the Year!
Holler, just “pulse” for that proper chunkyness and indeed, this is easy.
Nat, it’s OK, the other Senorita that visits here (Nuria) doesn’t like cheese!
I’m going to have a look into the white gazpacho…sounds fascinating.
Okay, we should be getting CSA tomatoes in another week or so and I am definitely going to check this gazpacho out! Love the iced dollop of olive oil!
Love it. My parents, for some odd reason, planted 20 tomato plants that are producing like maniacs. I am in need of all tomato recipes! Love a good tomato dish.
Wonderful take Peter. Crusty bread is perfect with this. Next time I make this I will add feta; never thought of adding it before. I like the way you think about adding an olive oil ice cube. You so smart and such a babe-magnet! ha ha
I have to mirror the previous comments, the olive oil ice cube is fascinating. First the idea is great from a temperature standpoint, but it also a neat flavor enhancer, and makes an awesome presentation too. Where did you learn of it?
Did you jump through the sprinkler too? haha
I am so glad I was there last weekend when the weather was beautiful!
I love, love, love the olive oil ice cube!!! You are brilliant!!!
My wife generally just sort of rolls her eyes as she walks past when 99% of the time, I’m reading food sites, however as she saw this page up today, she stopped, asked what it was, and told me I have to make it. It looks great and I love the olive oil ice cube garnish
My wife generally just sort of rolls her eyes as she walks past when 99% of the time, I’m reading food sites, however as she saw this page up today, she stopped, asked what it was, and told me I have to make it. It looks great and I love the olive oil ice cube garnish
My wife generally just sort of rolls her eyes as she walks past when 99% of the time, I’m reading food sites, however as she saw this page up today, she stopped, asked what it was, and told me I have to make it. It looks great and I love the olive oil ice cube garnish
My wife generally just sort of rolls her eyes as she walks past when 99% of the time, I’m reading food sites, however as she saw this page up today, she stopped, asked what it was, and told me I have to make it. It looks great and I love the olive oil ice cube garnish
My wife generally just sort of rolls her eyes as she walks past when 99% of the time, I’m reading food sites, however as she saw this page up today, she stopped, asked what it was, and told me I have to make it. It looks great and I love the olive oil ice cube garnish
My wife generally just sort of rolls her eyes as she walks past when 99% of the time, I’m reading food sites, however as she saw this page up today, she stopped, asked what it was, and told me I have to make it. It looks great and I love the olive oil ice cube garnish
My wife generally just sort of rolls her eyes as she walks past when 99% of the time, I’m reading food sites, however as she saw this page up today, she stopped, asked what it was, and told me I have to make it. It looks great and I love the olive oil ice cube garnish
My wife generally just sort of rolls her eyes as she walks past when 99% of the time, I’m reading food sites, however as she saw this page up today, she stopped, asked what it was, and told me I have to make it. It looks great and I love the olive oil ice cube garnish
Gazpacho just the way i like it.. chunky!! And with the addition of feta and olive oil ice cubes it’s pure genius. You really are the Greek food expert, no doubt about it!
Peter, the olive oil ice cube is bloody genius!!
Outstanding. Nice job sir. I never thought to add feta to my Gazpacho, but now I will.
I have never eaten gazpacho in my life. I’ve heard about it and saw the pictures. I don’t know what’s been holding me back:) The Greek version looks and sounds go good!
Ann, your wait will be well rewarded.
Hi Amanda, this gazpacho would be a wonderful to put a dent in the tomato crop…neighbors also appreciate a few too!
Dawn, I’m enjoying this batch very much, let us know when you try it out.
Lori Lynn, I certainly didn’t think this up on my own but I have seen it done a few times…I had to try it.
Judy, I’m sure you’ll try the olive oil ice cube…and then all of FLA will!
Mike, thank your wife…that’s an outstanding complement. Drinks on me!
Zen, I kept the integrity of the gazpacho (chunky and ripe ingredients) and applied a Greek approach – no genius.
Ah Helen, flattery will get you everywhere!
Lisa, my dear…thank you…come on up to TO for a bowl.
Farida, you must – it’s refreshing and quite filling.
You bigger pictures are really awesome Peter. It really allows us to get closer to your beautiful cooking and darn it…..it makes us even more hungry!
The peppers give such a beautiful color to this perfect Summer soup!
Hi Peter,
Glad i’ve found your site. I join this group called my kitchen my world and one a week we will be cooking from different country. It is fun and good way of learning different culture through its cuisines. This week challenge will be Greece. So, I’ll be browsing your pages and try to find some idea of recipe. I might use your recipe, I will not type the recipe but, will link the recipe to your site. Is it okay?
If you’d like to join this event, here is the address
http://mykitchenmyworld.blogspot.com/
Your on to something with the oilve oil ice cube. At first sight I thought it was an egg!. The soup looks lovely and flavorful with the feta and all.
yummmm i’ll be looking for those feta cubes!
i immediately wondered what was lurking in the middle of your gazpacho. never in a million years would i have guessed it was an olive oil ice cube. how unbelievably creative! and the soup’s pretty great, too. :)
I love the idea of the olive oil ice cube! I would really enjoy this especially with some crusty bread! Great job as always!
This is perfect for those hot hazy days. I like the Greek twist of the feta and the raosted peppers:D
Yummy!!!
Oti prepei me tis zestes pou exoume edw afton ton kairo:)
This looks great, although I’ve never seen cheese in gazpacho before. I like the idea of the olive oil ice cube – it makes a lot of sense, and it’s visually very appealing.
Wow, I love gazpacho. This looks really, really delicious, with the cheese and olives, and the olive oil ice is perfect. When I first saw the ice, I thought it was an egg yolk (which I thought would be an interesting twist), but the coolness, and then the oil…I bet that’s simply wonderful.
White Rice Duo, I try to take pics that show all aspects of the dish…as close to how I view it.
Elra, welcome and thanks for showing interest in some of my dishes.
Glam, I’m having another bowl….come join me.
Rita, Feta can be found there too, no?
Grace, thanks…take the idea and run with it…tell’em the Greek dude showed ya!
Joanne, thank you…it’s been a delight to eat.
Val, I’m springing this one on my relatives in Greece…they’ll like it.
Elena, this soup has all the Greek flavours…perfect kalokairino soupa.
Jessica, I only dropped cubes in the soup…none crumbled.
Pete, it does kinda look like an egg yolk…all the better to surprise the person eating the soup.
sounds like a great version of my favorite dish in Spain.
I have a feeling you started an olive oil cube craze! and me being one that will try it! What a cool freshing burst of flavors for a hot and humid day!
I have been wanting to try a Gazpacho soup for a while now and this one sounds good!
Gazpacho is the best cold soup ever and full of vitamins in pure state!
I never seen one with olives in it but I like the idea! Of course… you had to add cheese it!
That looks killer, Peter! I love all the little tasty additions!
That feta makes this soup! It looks so delicious I could drink a pitcher of it. Mmm
Kat, an enjoyable cold soup with some Greek falvours is all.
Marie, I hope so…it's a super easy garnish.
Kevin, gazpachos are a wonderful way to beat the heat.
Nuria, this is the Greek take on the soup…the Espanol one is delightful too!
Jenn, if you were closer I'd have you & Roberto over for a bowl or two.
Julie, one bowl is suffice…a filling soup, it is!
Hi Peter, I came across your blog and wanted to say that I really enjoy it and apparently both of us did a greek gazpacho soup during hot days! :) I live in Athens at the moment and my blog is http://laikicuisine.wordpress.com/. All the best.
I never used to like gazpacho until my husband (a total tomato freak) made it for me and I finally “got it”. This looks like a fantastic version and I particularly like the olive oil ice cube… and the cheese! Everything is better with cheese :)
Oh my… that looks absolutely amazing. Nice job Peter!
The only gazpacho I ever tasted was a tex-mex one, where you NEVER PUREE the veggies and you don’t use bread.
I will try this one for a greek dinner I am making for some friends.
The appetizer will be this gazpacho, with dolmades on the side, Moussaka as the main, with loukoumades as desert (I am allergic to nuts, so none of the traditional treat, sigh)
A scottish/iris/french helenist!