Greek Summer Gazpacho
While this version is not grilled, it is a perfect side dish with almost any grilled meat, vegetables, or seafood. It also makes a great starter for outdoor cookouts -- serve a half-cup serving in a small bowl with a boiled shrimp on the side.
Roughly chopped tomatoes, cucumber, pepper, onion and garlic and place in a food processor. Pulse until slightly chunky, but do not over process. Transfer to a large bowl.
Add olives, oregano, mint and vinegar to processor and pulse until slightly chunky (or desired consistency). Add olive mixture to remaining tomato mixture, stir in juice and season with salt and pepper to taste.
Refrigerate for 4 hours or overnight. Stir in cubed feta and serve.
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