Food Network, Ina Garten
Makes 8-10 servings
2 slices thick day-old ciabatta
6 cloves garlic
2 tablespoons fresh oregano
2 tablespoons fresh parsley
5 tablespoons red wine vinegar
5 tablespoons olive oil
1 red bell pepper seeded, de-rib
1 yellow bell pepper seeded, de-rib
2 red onions chop
4 lg. tomatoes ripe, chop
3/4 cup kalamata olives pit, chop
46 ounces tomato juice
4 teaspoons salt
2 teaspoons pepper
8 ounces feta cheese
Prep Time: 15 minutes/Inactive Prep Time: 3 hours
Place the bread, garlic, oregano, and parsley in a food processor and process until everything is finely chopped. Add the vinegar and olive oil and process again until smooth. Transfer the mixture to a large mixing bowl.
Place the peppers, red onion, cucumbers, tomatoes, and olives separately in the food processor and process until very coarsely chopped. Add to the mixing bowl. Add the tomato juice, salt, and pepper and stir well. Taste for seasoning, cover with plastic wrap, and refrigerate for at least 3 hours. Fold in the feta and serve cold.
MY NOTE: Really easy to make and quite tasty. Nice to serve some crunchy toast with it. 6 cloves is a bit too much garlic. Def. down to 4.5-5 next time. Also, the feta was a little too mild to impact the soup. May want to try something with more tang (still semi-soft) or maybe salt the cheese before folding in? I only used about 38 oz. of juice, which seemed about right.
MXF
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