Gazpacho with Crumbled Feta Cheese

This is a post I try to include every few years because it is so delicious!

I learned about Gazpacho when I first moved to California in 1960. It was a huge fad at that time, and I was knocked over by it! It’s been given a number of names, including “liquid salad,” but whatever you call it, it’s simply delicious!

This may seem like a summer-only dish to many of the mainlanders, but in California, and especially here in Hawai`i, we can eat it year-round.

The beauty of a healthy serving of Gazpacho is that you can put almost any kind of raw veggie into it. Take your pick from:

fresh tomatoes (about 2-3 pounds cut into quarters, skin and all – or canned, peeled tomatoes) cucumber
carrots
onion
bell peppers (I used a combination of orange, red, yellow baby bells)
garlic
maybe a Jalepeño for a little kick?

Zap it up in a blender or food processor until thick and chunky.

Store it in the fridge until it’s good and cold.

Ladle it into a bowl, top with crumbled feta and sprigs of cilantro.

To go with this, I like to serve a good loaf of crunchy rustic bread fresh from the oven, and maybe a big hunk of sharp cheese.

Dig in!

A hui hou!

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