Gazpacho, Feta And Olive Recipe
Experience the refreshing taste of our Gazpacho, a chilled soup bursting with ripe tomatoes, crisp cucumbers, and vibrant bell peppers. Topped with creamy feta and briny olives, this delightful dish offers a perfect balance of flavors and textures. It's the ideal summer appetizer, served with a drizzle of olive oil and a sprinkle of fresh herbs for an extra touch of Mediterranean magic.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
Prepare the Vegetables
Chop the tomatoes, cucumber, red bell pepper, and red onion into small pieces. Mince the garlic clove.
Blend the Ingredients
In a blender, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and garlic. Blend until smooth.
Season the Mixture
Add the olive oil, red wine vinegar, salt, and black pepper to the blended mixture. Blend again until well combined.
Chill the Gazpacho
Transfer the gazpacho to a bowl or pitcher and refrigerate for at least 2 hours to chill and let the flavors meld.
Serve
Ladle the chilled gazpacho into bowls, and top with crumbled feta cheese, sliced Kalamata olives, and fresh basil leaves before serving.