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This tomato soup, served with a generous dollop of pesto made with oregano and feta cheese, is like a winter version of a Greek salad.
Preparation & Cooking time: 20 minutes
Serves: 4
Ready in 20 minutes, this soup will simultaneously warm your bones and bring back memories of summer – like therapy in a bowl.
Method
Heat two tablespoons olive oil in a deep pot over high heat. Add two finely chopped cloves of garlic and the sun-dried tomatoes, and sauté for about half a minute.
Add the tomatoes, salt, pepper, sugar, and water (or substitute homemade vegetable stock, if you have it).
Bring to a boil and cook for about 10 minutes, until slightly thickened.
To prepare the pesto, add the oregano, pine nuts, remaining garlic clove, feta and parmesan to a food processor, and mix. While the machine runs, slowly add 1/2 teacup of olive oil, until you have a smooth pesto.
Serve the soup with a dollop of pesto in each bowl.
This recipe was previously published in Greek at gastronomos.com.
Ingredients
2 tbsp. olive oil
2 cloves of garlic, finely chopped
5 sundried tomatoes
1 kg ripe tomatoes, grated
salt and pepper
1 tsp. sugar
600 ml water or homemade vegetable stock
for the pesto:
1 teacup fresh oregano (or substitute parsley)
1/2 teacup pine nuts
1 clove of garlic
50 g feta cheese
1 tbsp. parmesan
1/2 teacup olive oil
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