Greek Salad Gazpacho

This Greek Salad Gazpacho is AWESOME! And it's the perfect example of what the Mediterranean diet is really about: 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!

15 min
30 min


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 or 1 teaspoon dried Greek oregano
  • cups tomato juice
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp strained fresh lemon juice
  • Greek sea salt and white pepper to taste


  1. 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.
  2. 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.
  3. Serve in individual bowls, and divide the olive croutons evenly in each bowl.

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Love soup? Check out my online class “Comfort in a Soup Bowl!” 

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