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Greek Gazpacho

A bit of a twist on the fresh summer soup, Gazpacho. Take a trip to the Greek isles.

Source: Food Network (Entered by Lara Rasmussen Anderson)
Serves: 4-6


Ingredients
2 thick slices day-old bread, such as ciabatta or peasant white, crusts removed
6 large cloves garlic, chopped
2 Tbsp freshly chopped oregano leaves      View Available Products
2 Tbsp chopped flat-leaf parsley      View Available Products
5 Tbsp red wine vinegar
5 Tbsp good olive oil
1 red bell pepper, seeded chopped      View Available Products
1 orange bell pepper, seeded and chopped
2 red onions, chopped      View Available Products
1 seedless cucumber, unpeeled, and chopped      View Available Products
4 tomatoes, chopped      View Available Products
3/4 cup kalamata olives, pitted and chopped
1 1/2 lb tomatoes, pureed (approx 6 tomatoes)      View Available Products
4 tsp sea salt
2 tsp ground black pepper

Step by Step Instructions
  1. Place the bread, garlic, oregano, and parsley in a food processor and process until everything is finely chopped. Add the vinegar and olive oil and process again until smooth. Transfer the mixture to a large mixing bowl.
  2. Place the peppers, red onion, cucumbers, tomatoes, and olives separately in the food processor and process until very coarsely chopped. Add to the mixing bowl.
  3. Add the tomato puree, salt, and pepper and stir well. Taste for seasoning, cover, and refrigerate for at least 3 hours. Serve cold.

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