Gazpacho with Feta Cheese Recipe

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A cold tomato-based soup with fresh summer vegetables and herbs.
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  • 6 cups ripe tomatoes, quartered (stems removed)
  • 2 cups cucumber, peeled and cut in half
  • 1 large, sweet onion, peeled and quartered
  • 1 green pepper, seeded, and quartered
  • 3 stalks of celery, ends trimmed and cut in thirds
  • 2 yellow summer squash, peeled and cut in thirds
  • 1 clove garlic, peeled and quartered
  • 1/2 bunch fresh parsley (about 1/2 c of leaves)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 3/4 teaspoon Worcestershire sauce
  • 1 1/2 teaspoons garlic salt
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh chives, chopped
  • 1 quart canned tomato juice or vegetable juice
  • 1/2 cup feta cheese, or blue cheese, crumbled for garnish
Container: store in a large container or bowl
45 mins
  • Combine in batches all vegetables along with the herbs in the food processor, pulsing 5 to 6 times for each batch, depending on how coarse you prefer the vegetables in the soup.
  • Pour the processed vegetables and herbs into a large container or bowl and slowly add the tomato juice. Combine oil, vinegar, Worcestershire, salts, and pepper together and add to tomato mixture. Adjust seasonings to taste.
  • Cover and refrigerate for 1-2 hours to allow flavors to blend.
  • Garnish with crumbled feta cheese. Complete your meal with a loaf of crusty French bread.
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