Usuba
Greek Tomato Soup with Feta
Cold soup made from roasted tomatoes and peppers with crispy cucumbers, olives, and crumbly feta cheese. A light and refreshing dish with the vibrant flavors of Mediterranean cuisine.
- Prep
- 20 min
- Cooking
- 25 min
- Total
- 45 min
- Standard serving
- 596.4 g
Ingredients
Total 18- Red bell pepper
150 g≈ 1 pcs - Tomatoes
300 g≈ 2.5 pcs - Country Bread
15 g - Garlic oil
2.5 ml - Sherry vinegar
6 ml - Chili pepper
1 g≈ 1/2 tsp - Garlic
10 g≈ 3.5 clove - Ice
38.043 ml≈ 1.5 pcs - Red onion
25 g≈ 3/4 slice - Extra virgin olive oil
25 ml≈ 1.5 tbsp - Cucumbers
10 g - Kalamata olives
5 g - Basil oilgreen
2 ml - Feta cheese
5 g≈ 1 tsp - Shichimi togarashi
1 g≈ 1/3 tsp - Sea salt
3 g≈ 1/2 tsp - Sugar
5 g - Black peppercornsground
0.5 g≈ 3/4 pcs
Instructions
- 1
Step 1
Place the sweet peppers and tomatoes on a baking sheet, drizzle with olive oil and bake in a preheated 200°C oven for 15 minutes.
- 2
Step 2
Place the baked vegetables in a bag, tie it tightly and let cool. Then peel, remove seeds and stems.
- 3
Step 3
Place roasted and fresh tomatoes, roasted pepper, sliced bread without crust, chili pepper, red onion and garlic into a blender. Add garlic oil, sherry vinegar, sea salt, sugar and black pepper. Blend until smooth.
- 4
Step 4
Put ice in the blender and continue whisking. When the ice mixes with the vegetable mixture, pour the olive oil in a thin stream and whisk until the mixture becomes smooth and homogeneous.
- 5
Step 5
Strain the resulting mixture through a sieve, taste it, add salt if necessary, and refrigerate.
- 6
Step 6
Peel the cucumbers and remove the seeds, cut them into sticks. Crush the olives, remove the pit and chop coarsely.
- 7
Step 7
Pour the soup into bowls, add olives, cucumbers and crumbled feta. Drizzle with olive oil, sherry vinegar and basil oil, sprinkle with a pinch of mixed spices.
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