Greek Gazpacho – a Kalofagas creation
With all the fighting about copyright on recipes, I am so nervous to even mention other people’s recipes, but when I cook someones recipe, it is because I thought it was amazing in the first place. Peter from Kalofagas made this delicious Greek Gazpacho a while back and although it is winter here, I could imagine the flavors…mmmmm!.
Then as if the soup itself was not enough, he dumped a frozen ball of olive oil in the middle and everyone went WOW!!!!(me too!). At the time, as I’ve said, it was so cold here in Cape Town, that the idea of a cold bowl of soup was inconceivable and I started to think….What if I change the recipe and make it a hot soup?
Not to offend Pete, I made both versions. I ate a bowl of the cold version, but I felt that the hot soup needed some body so I added:
-3 Tbsp tomato paste
-1 Tbsp sugar
– more salt and pepper to my taste.
I served it with a Crouton with Gruyere cheese
This is then the original recipe from Peter
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 (un-peeled, 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
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
I also omitted the olives in the recipe, because my children are not fond of the taste, but added it to my bowl – delicious!!!!