Cold Gazpacho Soup

Ingredients:

• 4 large ripe tomatoes, chopped
• 3/4 cup chopped pitted olives
• 1 can (1.3 l) of tomato juice
• 6 large cloves of garlic, chopped
• 2 tablespoons chopped fresh oregano leaves
• 2 tablespoons chopped parsley
• 5 tablespoons red wine vinegar
• 5 tbsp. l. olive oil
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 2 thick slices day-old bread (such as ciabatta or peasant white), crust removed
• 2 chopped red onions
• 1 seedless cucumber, peeled and sliced
• 4 tsp coarse salt
• 2 tsp ground black pepper
• 225 g feta cheese, cut into small cubes (not crumbled)

Preparation:

1. Place the bread, garlic, oregano, and parsley in a food processor and process until finely chopped. Add the vinegar and olive oil and process again until smooth. Transfer the mixture to a large bowl.
2. Place the pepper, red onion, cucumber, tomatoes, and olives in a food processor and coarsely chop. Place in a bowl. Add the tomato juice, salt, and pepper and mix well. Taste for seasoning, cover with plastic wrap, and refrigerate for at least 3 hours. Add the feta and serve the soup cold.