Gazpacho with Feta Cheese Recipe
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A cold tomato-based
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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
:store in a large container or bowl
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.
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