Greek Gazpacho

Greek Gazpacho
2 14.5 oz. cans Diced Tomatoes
1 Large Cucumber, peeled, seeded and coarsely chopped
1 Small Red Onion, coarsely chopped
Juice of 1 lemon
2 tbsp. Olive oil
1tsp. Salt
1tsp. Minced garlic
3 cups V8 juice

Mix vegetables, lemon juice, olive oil, salt and garlic.
In batches, blend vegetable mixture and V8 juice in a blender.
Let rest in refrigerator 2-3 hours.

Serve well chilled, with grilled pitas and garnished with Tzatziki sauce.

Makes 4-6 servings

Tzatziki Sauce
1 cup Greek yogurt
1 tsp Fresh Garlic, minced
½ tsp Sea salt
1 Cucumber; peeled, seeded and finely chopped
¼ tsp Ground pepper
1 tsp Olive Oil

Combine all ingredients in a bowl and chill.
Grilled Feta Lemon and Kalamata Pitas
2 cups Feta Cheese, crumbled
Zest of 1 Lemon
Juice of 1 Lemon
¼ cup chopped Kalamata olives
1 tbsp. Fresh Mint, finely chopped
Olive oil for brushing
4-6 pita breads

Lightly toss cheese, lemon zest, and mint together

Brush pita with olive oil on one side and place on grill.

As pita is warming, brush the other side with oil and sprinkle with cheese mixture.

Top with olives

Slice and serve hot

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