Gazpacho de ensalada griega con picatostes de aceitunas Kalamata

Ingredientes

• 2 1-inch [2 1/2-cm] slices day-old rye or whole grain bread, cut into 1-inch (2 1/2-cm) cubes
• 2 Tbsp Kalamata olive paste
• 2 Tbsp extra virgin Greek olive oil
• 8 large (firm tomatoes, coarsely chopped)
• 2 large green bell peppers (seeded and coarsely chopped)
• 1 fresh green or red chili pepper (seeded and coarsely chopped)
• 1 large red onion (coarsely chopped)
• 1 large seedless cucumber (coarsely chopped (unpeeled))
• 2 garlic cloves (minced)
• 1 Tbsp chopped fresh oregano
• 1 1/2 cups tomato juice
• 3 Tbsp extra virgin olive oil
• 2 Tbsp strained fresh lemon juice
• Greek sea salt and white pepper to taste

Preparación

1. 1

   Preheat the oven to 325℉ (160℃). Lightly oil a small sheet pan. Toss the cubed bread, Kalamata olive paste and olive oil together and bake for about 25 minutes or until crisped. Remove and cool.

2. 2

   Prepare the soup: Puree the tomatoes, peppers, onion, cucumber and garlic in a food processor. Add the oregano and pulse to combine. Remove and pour into a bowl. Stir in the tomato juice, olive oil and lemon juice. Season with salt and pepper and chill for at least 2 hours but not more than 4.

3. 3

   Serve in individual bowls, and divide the olive croutons evenly in each bowl.