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5 from 1 vote

Gazpacho with Jalapeño & Feta

Prep Time 15 minutes
Total Time 15 minutes
Servings 4 - 6
Author Cooks with Cocktails

Ingredients

  • 1 can diced tomatoes with the juice
  • 2 fresh diced tomatoes
  • 1/2 cucumber , diced
  • 1 yellow pepper , diced
  • 1/2 red onion , diced
  • 2 cloves garlic , minced or pressed through a garlic press
  • 1 jalapeno , seeds removed and finely minced
  • 1 tbsp chopped fresh dill
  • 1/4 cup crumbled feta
  • 1 tsp salt , or to taste
  • 1/2 tsp cracked pepper , or to taste
  • 1 tbsp olive oil

Instructions

  • Open the can of diced tomatoes and place it in the blender. Whiz it up till its nice and smooth. Pour it into a large bowl.
  • Dice up all your veggies and add them to the bowl with the blended tomatoes. Mince the garlic or put it through a press and add it as well.
  • Chop the dill and add it to the bowl. Then add the salt, pepper and olive oil. Stir well and taste it. Add more salt and pepper as needed.
  • Chill the gazpacho for at least half an hour in the fridge and let all the flavors meld together.
  • When you are ready to serve, ladle the soup into bowls and top each bowl with a little feta cheese.

Notes

Wear gloves to chop the jalapenos!
Also, if you dont like onions because they are too strong, try soaking them in a little bit of water for 5 - 10 mins. It really takes the bite out of the onion and just leaves the flavor.