Recipes - print - Gazpacho  with Feta Cheese

Gazpacho with Feta Cheese - Recipe

A cold tomato-based soup with fresh summer vegetables and herbs.
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Gazpacho  with Feta Cheese Recipe
  • 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.
Prep Time: 45 minutes
Container: store in a large container or bowl
Servings: 8
Serving Size: 10 ounces
-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