Gazpacho with Feta Cheese and Croutons

1 garlic clove, minced
1 large or 2 small cucumbers, peeled, seeded and diced
1 small red onion, diced
3 vine- ripe tomatoes, diced
1 yellow pepper, diced
3 cups tomato or v8 juice
3 tablespoons red wine vinegar
½ cup crumbled Feta cheese
2 cups croutons

Place the garlic, cucumbers, onion, tomatoes, yellow pepper, tomato juice and vinegar in a bowl and mix to combine. Remove 2- 3 cups and transfer to a blender. Blend until smooth and return to the bowl. Cover and refrigerate at least one hour and up to overnight.
Serve garnished with Feta cheese and croutons.

Grape Gazpacho

1 1/2 cups small seedless grapes 
1 – 1 1/2 cucumbers, peeled, seeded, if desired and chopped 
1 ½ Granny Smith apples, peeled, cored and cut in small dice
¼ – ½ red onion, chopped
3 tablespoons chopped fresh dill
2 ½- 3 cups skim milk buttermilk
1 ½ cups ice water
1 teaspoon kosher salt
½ teaspoon black pepper
4 radishes, sliced paper thin

Place the grapes, cucumbers, apple and onion in the bowl of a food processor fitted with a steel blade and quickly pulse until chopped well.  Transfer to a mixing or serving bowl and add the dill, buttermilk, water, salt and pepper. Cover and refrigerate until very cold, about 1- 2 hours.  Serve garnished with the radishes. 

Yield: about 8 – 9 cups


This refreshing raw summer soup is a salad in a bowl. The classic Spanish recipe has more olive oil and includes bread crumbs; this version uses less oil and substitutes croutons for the crumbs, reducing the calories and improving (I think) the flavor and texture. Dill and cilantro aren’t traditional Spanish flavors, but both work in this recipe. The feta isn’t traditional either, but it’s still very tasty.

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Red Pepper Soup

When I see those colorful bags of peppers in the store. I buy them assuming I am going to eat them all raw, in salads and for dips. Of course, this is not possible, and this unusual soup is a great way to use them if you are bell pepper fan like me! It is best served on the day it is made.

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