In the Spring, I set out to plant a Greek garden with all the vegetables I need for a summer meal. With an abundance of tomatoes in my garden, this Gazpacho with Oranges and Avocados is a perfect cold soup for a summer evening and can be made ahead of time and allowed to marinate while you’re at work.
Use it for company, just serve with pita bread and a slice of feta cheese. The use of Greek basil and Greek oregano will give it the kick you need to enhance this chunky-style Greek dish. This can be served as an appetizer, main dish, or a side with any meat.
- 6 fresh tomatoes, cut into ¼ inch dice (about 4 cups)
- 2 medium red bell peppers,cut into ¼ inch dice (about 2 cups)
- 2 cucumbers, peeled and seeded,cut into ¼ inch dice
- ½ small sweet onion, peeled and minced
- 2 medium garlic cloves, minced
- 2 teaspoons salt
- ¼ teaspoon pepper
- ⅓ cup red wine vinegar
- 5 cups tomato juice
- 1 teaspoon hot pepper sauce (optional)
- 1 cup water
- 2 teaspoons of fresh Greek oregano, minced
- 2 teaspoons of fresh Greek basil, minced
- Garnish:
- 2 avocados, thinly sliced
- 2 oranges, peeled and sectioned
- Extra-virgin olive oil
- Combine the tomatoes, red pepper, cucumber,onion, garlic, salt, vinegar, pepper in a large glass bowl.
- Let sit for 10 -15 minutes. Stir in tomato juice, 1 cup water, hot sauce, basil, and oregano . Cover and refrigerate for 3 hours or up to 2 days.
- Before serving top with a thin slice of avocado and orange. Drizzle with extra virgin olive oil.
© 2010 – 2015, Mary Papoulias-Platis. All rights reserved.
{ 0 comments… add one now }