Recipes! Mild Feta

Greek Gazpacho

Serves 4 Print this recipe

Preparation time : 20 mins

Total time : 20 minutes (plus 3 hours to chill)



  • 1 crusty baguette or ciabatta - preferably 2-3 days old (or toasted until hard)
  • 200g Yamas! Mild Feta, diced
  • 4 garlic cloves, crushed
  • 2 tablespoons flat-leaf parsley, finely chopped
  • 5 tablespoons red wine vinegar
  • 5 tablespoons virgin olive oil
  • 1 red pepper, seeded and roughly chopped
  • 1 yellow pepper, seeded and roughly chopped
  • 2 red onions, chopped
  • 1 large cucumber, roughly chopped
  • 4 large ripe tomatoes, chopped
  • 1/2 cup Greek black (kalamata) olives, pitted and chopped
  • 2 tins of chopped tomatoes
  • 4 teaspoons Maldon salt
  • 2 teaspoons freshly ground black pepper


1. Put the bread and garlic in a food processor until it is finely chopped.

2. Add the vinegar and then slowly drip in the olive oil while still processing; work in until you have a smooth consistency.

3. Add the peppers, red onion, cucumbers, fresh and tinned tomatoes and olives; blend until coarsely chopped.

4. Season with salt and pepper and add the chopped parsley.

5. Cover and chill for at least 3 hours.

6. Prior to serving, gently mix in the feta and serve cold.