Recipe Wednesday: Greek Gazpacho

I had some CSA tomatoes piling up in my fridge last week so I figured I’d make gazpacho, which I’ve never made before!  I basically knew how to make it, but I wanted to put a twist on it with some other ingredients in my kitchen.
So, using the trusty Food Network app, I found Ina Garten’s recipe for a Greek Gazpacho and tweaked it just a tad to fit what I wanted to make!
Naturally…it came out amazeballs!  Gazpacho is so easy to make, and adding some flair to it was fun and of course, super yummy. 
Ingredients
+ Tomatoes
[I had 3 large ones]
+ Cucumber
[I used 1]
+ Onions
[I chopped up 2 – Ina used red onion, I only had yellow and it still tasted fine!]
+ Minced garlic
+ Kalmata olives
+ Olive oil
+ Red wine vinegar
+ Pepper & Sea salt 
+ Parsley 
+ Basil
+ Oregano 
+ Feta cheese

Directions
+ Slice tomatoes, slice cucumber, chop up onions- place in a food processor and blend until smooth 

+ Add in as much pepper, sea salt, garlic, parsley, oregano, & basil as you want

+ Add in about 4 tablespoons of olive oil and 4 tablespoons of red wine vinegar

+ Slice up Kalmata olives and add

+ Blend all of those ingredients until smooth, taste and see if you need to add in more garlic or herbs

+ I chilled my gazpacho for about 5 hours 



+ Rather than folding in the feta as Ina’s recipe did, I just used it as a garnish- this recipe has such a strong flavor that adding the feta cheese on top [rather than have it marinating in the gazpacho] created a really great contrast with the flavoring!

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