Greek tomato soup with feta
2 servings
25 minutes
Recipe from Roman Grachev, chef of the restaurant Eva.
1
Place sweet pepper and 350 grams of tomatoes on a baking sheet, drizzle with olive oil, and bake in a preheated oven at 200 degrees for 15 minutes.
- Red sweet pepper: 2 pieces
- Tomatoes: 600 g
- Extra virgin olive oil: 50 ml
2
Place the baked vegetables in a bag, tie it tightly, and let it cool. Then peel off the skin, remove the seeds and stems.
3
Place roasted and fresh tomatoes, roasted pepper, crustless bread pieces, deseeded and randomly chopped chili pepper, red onion, and garlic in a blender. Add garlic oil, sherry vinegar, sea salt, sugar, and black pepper. Blend until smooth.
- Tomatoes: 600 g
- Red sweet pepper: 2 pieces
- Country bread: 30 g
- Chili pepper: 2 g
- Red onion: 50 g
- Garlic: 20 g
- Garlic oil: 5 ml
- Sherry vinegar: 12 ml
- Sea salt: 6 g
- Sugar: 10 g
- Ground black pepper: 1 g
4
Put ice in the blender and continue blending. When the ice mixes with the vegetable mass, pour in olive oil in a thin stream and blend until the mixture is smooth and homogeneous.
- Ice: 70 g
- Extra virgin olive oil: 50 ml
5
Strain the resulting mass through a sieve, taste it, salt if necessary, and put it in the refrigerator.
- Sea salt: 6 g
6
Peel the cucumbers and seeds, cut them into sticks, crush the olives, remove the pit and chop coarsely.
- Cucumbers: 20 g
- Kalamata olives: 10 g
7
Pour the soup into bowls, add olives, cucumbers, and crumbled feta. Drizzle with olive oil, sherry vinegar, and basil-infused oil, and add a pinch of sesame.
- Kalamata olives: 10 g
- Cucumbers: 20 g
- Feta cheese: 10 g
- Extra virgin olive oil: 50 ml
- Sherry vinegar: 12 ml
- Green Basil Oil: 4 ml
- Shichimi spice mix: 2 g