Summer Tomato Gazpacho

with Roasted Red Bell Pepper

Prep: 30 mins Total: 30 mins Serves: 2-4
Chef Ilias Pappas

Ilias Pappas is a Greek native who grew up in a small town near Athens watching his mom cook on the open fire and his grandmother bake homemade pita bread in the family’s clay oven. Today, Ilias is partnering with local farms and businesses to bring fresh, authentic Greek food to Kentucky.

Athenian Grill


  • 3 lbs tomatoes on the vine
  • 1 red bell pepper, roasted, pickled, seeded and cored
  • 3 cloves garlic, peeled and roughly chopped
  • 2 cucumbers, peeled and chopped
  • 2 oz sherry vinegar
  • 3 oz red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 5-10 basil leaves
  • 5 oz Greek yogurt
  • 1/4 cup chives, finely chopped
  • 1 cup or 8 cherry tomatoes, sliced in half for garnish
  • Dash of salt
  • Dash of ground pepper


Step 1

In a large blender, add tomatoes, cucumbers, garlic, basil leaves, sherry and red wine vinegar, and bell pepper and mix on high for 2 minutes. Stop the blender and pass through a sieve into a bowl.

Step 2

Season soup to perfection and serve in bowls. In center of gazpacho, garnish with Greek yogurt, cherry tomatoes, chives and finish with extra virgin olive oil.