Greek Salad Gazpacho
- 100 g. Feta cheese
- 400 g. ripe tomatoes
- 1 Green pepper
- 1 Cucumber
- 6 tbl.sp. of extra virgin olive oil
- A medium-sized onion
- 1 tbl.sp. of fresh oregano leaves
- Salt and freshly ground pepper
Remove the seeds from the tomatoes and the peppers and mix the tomatoes in the blender. Chop the rest of the vegetables, let aside a small amount of them, mix the rest in the blender with the onion and 2 egg whites and strain the mixture in a fine strainer. If you want, you can replace the egg whites with two slices of toast bread.
Add the olive oil and just a little bit of vinegar to the mixture, salt and pepper and stir well. Dice the Feta cheese and serve on top or make a small Greek salad on toasted bread, flavor with fresh olithea olive oil.