Chilled Gazpacho Soup with Feta

Serves 4 people
Prep time: 10 minutes (plus one hour chilling time)
Vegetarian; gluten-free

  • 4 cups tomatoes, quartered
  • 1 cup cucumbers, roughly chopped
  • 2 bell peppers, seeded and roughly chopped
  • 1 medium red onion, peeled and roughly chopped
  • 1 garlic clove, peeled
  • 1 jalapeno, halved and seeded (optional)
  • 2 tablespoons good balsamic vinegar
  • 2 tablespoons good olive oil
  • salt and freshly ground pepper
for garnishing:
  • extra virgin olive oil
  • feta cheese
  • fresh cracked pepper
  1. Place the tomatoes, cucumbers, peppers, jalapeno, red onion and garli in a blender and puree together until combined but still a little chunky. 
  2. Add the balsamic vinegar and the olive oil and mix together. 
  3. Season to taste with salt and pepper. 
  4. Chill the soup for at least an hour in the refrigerator (may be made a day in advance and kept in the fridge).
  5. To serve, ladle the soup into bowls. Crumble some feta cheese on top and drizzle with olive oil. Top with a little fresh cracked pepper. Enjoy!
Source for Ingredients
  • tomatoes, bell pepper, red onion, cucumber, and goat's milk feta cheese from the West Hollywood Farmers Market
  • extra virgin olive oil and balsamic vinegar from Whole Foods