Greek Tomato Soup with Feta
Soups • Greek
Description
Recipe by John Smith, chef at a local restaurant.
Ingredients
- Orange Bell Peppers 2 pieces
- Tomatoes 20 oz
- Country Bread 0 oz
- Olive Oil 0 fl oz
- Champagne Vinegar 0 fl oz
- Mild Chili Spice 0 oz
- Garlic 0 oz
- Ice 0 oz
- Spanish onions 0 oz
- Olive Oil 0 fl oz
- Cucumbers 0 oz
- Kalamata olives 0 oz
- Fresh basil leaves 0 fl oz
- Feta cheese 0 oz
- Sitimy spice blend 0 oz
- Ocean salt 0 oz
- Sugar 0 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 390°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.
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