Greek Salad Gazpacho With Kalamata Olive Croutons

5 from 1 vote

FUN FACT: The Mediterranean diet is many things, but more than anything it’s a road map for how not to waste food! Turning stale, leftover bread into delicious recipes is an age-old tradition that spans the region’s many different cuisines. Crostini, bruschetta, Greek bread-based dips like skordalia and more are all ways in which poor cooks made use of leftover bread. Gazpacho is one such recipe, too! This one crosses boundaries: it has a Spanish soul and a Greek heart!

Course salad

Cuisine Mediterranean

Keyword Diane Kochilas recipes, Greek salad gazpacho, Greek summer soup, Kalamata olive croutons, Mediterranean cuisine

PREP TIME 15 minutes

COOK TIME 30 minutes

SERVES 6

Ingredients

For the Kalamata Croutons

2 1-inch [2½-cm] slices day-old rye or whole grain bread, cut into 1-inch (2½-cm) cubes
2 Tbsp Kalamata olive paste
2 Tbsp extra virgin Greek olive oil

For the Soup

8 large firm tomatoes, coarsely chopped
2 large green bell peppers seeded and coarsely chopped
1 fresh green or red chili pepper seeded and coarsely chopped
1 large red onion coarsely chopped
1 large seedless cucumber coarsely chopped (unpeeled)
2 garlic cloves minced
1 Tbsp chopped fresh oregano
1½ cups tomato juice
3 Tbsp extra virgin olive oil
2 Tbsp strained fresh lemon juice
Greek sea salt and white pepper to taste

Instructions

Preheat the oven to 325℉ (160℃). Lightly oil a small sheet pan. Toss the cubed bread, Kalamata olive paste and olive oil together and bake for about 25 minutes or until crisped. Remove and cool.
Prepare the soup: Puree the tomatoes, peppers, onion, cucumber and garlic in a food processor. Add the oregano and pulse to combine. Remove and pour into a bowl. Stir in the tomato juice, olive oil and lemon juice. Season with salt and pepper and chill for at least 2 hours but not more than 4.
Serve in individual bowls, and divide the olive croutons evenly in each bowl.