GREEK SALAD GAZPACHO WITH KALAMATA OLIVE CROUTONS
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!
For the Kalamata Croutons
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2
1-inch [2½-cm] slices day-old rye or whole grain bread, cut into 1-inch (2½-cm) cubes
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2
Tbsp
Kalamata olive paste
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2
Tbsp
extra virgin Greek olive oil
For the Soup
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8
large
firm tomatoes, coarsely chopped
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2
large green bell peppers
seeded and coarsely chopped
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1
fresh green or red chili pepper
seeded and coarsely chopped
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1
large red onion
coarsely chopped
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1
large seedless cucumber
coarsely chopped (unpeeled)
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2
garlic cloves
minced
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1
Tbsp
chopped fresh oregano
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1½
cups
tomato juice
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3
Tbsp
extra virgin olive oil
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2
Tbsp
strained fresh lemon juice
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Greek sea salt and white pepper to taste
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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.
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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.
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Serve in individual bowls, and divide the olive croutons evenly in each bowl.