Dress Up Your Gazpacho: Gazpacho with Marinated Feta, Olives & Basil

Morning! It's not even 9 am in Seattle, where I'm visiting my family, but on the East Coast, it's time for lunch.

This recipe for Gazpacho with Marinated Feta, Olives & Basil takes literally minutes to put together, packs a lot of flavor and is incredibly pretty.

Make this on a hot day or whenever you are craving tomatoes.

Gazpacho with Marinated Feta, Olives & Basil

Makes 6 cups

Ingredients
6-8 cups roughly chopped tomatoes
1/2 English cucumber, peeled, roughly chopped
1/2 red onion, roughly chopped
salt & pepper
drizzle of olive oil

Toppings
kalamata olives
marinated feta
fresh basil

Directions
1. Puree the first three ingredients in a blender.
2. Season with salt and pepper.
3. Pour gazpacho into soup bowls, drizzle with olive oil and garnish with kalamata olives, marinated feta and fresh basil.

For fun, I decided to put the garnishes on a wooden skewer:

Of course, you can also simply add them to the soup as is:

Do you love gazpacho? What do you usually put in yours? What other cold summer soups do you enjoy?

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