Gazpacho With Feta Stuffed Olives

Photo: Cheryl M

Ingredients

Ingredients for Gazpacho

2 1/2 pounds of fresh tomatoes (about 8 or so tomatoes)- cored and seeded

4 cloves of garlic

1 tablespoon of fresh oregano

1/4 cup of olive oil

1 1/4 cups of tomato juice

Kosher salt and ground pepper

Ingredients for Olives

1 can of pitted olives- 24 from the can- drained

1/2 cup of feta

Small Skewers

Preparation

In a blender, pulse a few tomatoes at a time, to ensure that they are all completely blended. Once they are done, add them to a big bowl or soup pot. Continue with the rest of the tomatoes until they are all pureed completely. Add them all to the bowl or pot. Stir in the garlic and oregano, the olive oil and the tomato juice and season with kosher salt and pepper. Stir it well, cover and let it sit in the fridge. I would recommend making this at least 6 hours in advance to give the soup time to absorb the all of the flavours.

So simple, so delicious. I gently took a small piece of feta and stuffed the hole of the olive. Then put them on the skewers in the middle, so they would fit nicely on the glass that I served the Gazpacho in.