VEGETARIAN

Greek Tomato Soup with Feta

Soups | Greek cuisine

⏳ Time

25 minutes + 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe by John Smith, chef at a local restaurant.

Ingredients

Orange Bell Peppers - 2 pieces
Tomatoes - 21.2 oz
Country Bread - 1.1 oz
Olive Oil - 0 fl oz
Champagne Vinegar - 0 fl oz
Mild Chili Spice - 0.1 oz
Garlic - 0.7 oz
Ice - 2.5 oz
Spanish onions - 1.8 oz
Olive Oil - 1 fl oz
Cucumbers - 0.7 oz
Kalamata olives - 0.4 oz
Fresh basil leaves - 0 fl oz
Feta cheese - 0.4 oz
Sitimy spice blend - 0.1 oz
Ocean salt - 0.2 oz
Sugar - 0.4 oz
Ground Black Pepper - 0 oz

Step by Step guide

Step 1

Place the sweet peppers and 350 grams of tomatoes on a baking sheet, drizzle with olive oil, and roast in a preheated oven at 392°F for 15 minutes.

Step 2

Place the roasted vegetables in a bag, tie it tightly, and let it cool. Then peel off the skin, remove the seeds, and discard the stems.

Step 3

Place roasted and fresh tomatoes, roasted bell pepper, crustless bread, seeded and roughly chopped chili pepper, red onion, and garlic into a blender. Add garlic oil, sherry vinegar, sea salt, sugar, and black pepper. Blend until smooth.

Step 4

Place the ice in a blender and continue blending. Once the ice is combined with the vegetable mixture, gradually pour in the olive oil while blending until the mixture is smooth and homogeneous.

Step 5

Strain the resulting mixture through a sieve, taste it, add salt if necessary, and place it in the refrigerator.

Step 6

Peel the cucumbers and remove the seeds, then cut them into sticks. Crush the olives, remove the pits, and chop them coarsely.

Step 7

Ladle the soup into bowls, adding olives, cucumbers, and crumbled feta cheese. Drizzle with olive oil, sherry vinegar, and basil-infused oil, then sprinkle with a pinch of sesame seeds.