GREEK COLD SOUPS
TOMATO AND RED PEPPER SOUP
INGREDIENTS
6-8 SERVINGS
500 grams fresh tomatoes
220 red capsicums
110 grams cucumber peeled (you can use chicken stock)
1 clove garlic
3 cups of fat free beef stock
1 tablespoon of fresh lemon juice
1-tablespoon aromatic vinegar (or a good organic vinegar)
1-cup olive oil (the original recipe had 2 cups of olive oil
but I find this to much, its up to you how much you want to use)
Salt and pepper to taste
DECORATION
Some fresh basil and rocket leaves
METHOD
1. Put tomatoes in boiling hot water for 10 seconds, remove
and peel off skins, cut open and removed the seeds
2. Clean all the vegetables removing all the pips
3. Cut all vegetables in small pieces
4. Put everything in a blender together with garlic, stock,
oil, salt and pepper and make into a thick juice
5. Put soup in the refrigerator for a few hours to chill
well
6. Serve decorated with the fresh basil and rocket leaves
INGREDIENTS
6 – 8 SERVING
½ kilo blanched almonds
5 slices of stale bread (without the crust)
2 cloves garlic
2 tablespoons with vinegar
1cup of cold water
Parsley for
garnish
½ cup olive oil
Salt to taste
METHOD
1. Place almonds with garlic in a blender and blend with a
little salt
2. Soak bread and strain from water and put in blender with
the cold water and the, a little more salt and the vinegar
3. Beat till it becomes fine and jelly like
4. Depending on how thin or thick you want this soup to be,
add extra water and salt to taste.
5. Refrigerate for 1 hour at least
6. When serving put one tablespoon of olive oil on top of
each serving and a spring of parsley
VEGETABLE SOUP WITH PESTO SAUCE
INGREDIENTS
SERVES 8
3 leeks
1 small onion
4 tomatoes, blanched and peeled and seeded
4 potatoes
6 small zucchini
4 tablespoons olive oil
3 cups of lean beef or chicken stock
Salt and pepper to taste
PESTO SAUCE
½ cup olive oil
2 cloves garlic
30 grams pine toasted pine nuts
50 grams of grated pecorino cheese
50 grams Parmesan cheese
½ bunch basil
NOTE: I have made pesto with Kefalograviera; yum!
METHOD
1. Clean leeks, onion and potatoes, cut into small pieces
2. In a deep frypan sauté heat the olive oil and sauté these
vegetables for 5 minutes
3. Add the stock, cover and allow simmering for another 5
minutes
4. In the mean time cut up zucchini and blanched peeled
tomatoes in to small pieces and add continue to cook till all vegetables are
tender
5. With a colander scoop out all the vegetables and put
through and put through a mill making into a puree put back in to soup
6. Add salt and pepper and allow the soup to get cold
7. Now make pest sauce by putting all the ingredients in a
blender together
8. When soup is cold add the pesto and serve.
CARROT SOUP WITH YOGHURT
SERVES 8
INGREDIENTS
1-kilo carrots
1 celeriac
2 medium onions
2 medium potatoes
2 tablespoons of strained yoghurt
1-cup milk
½ bunch dill finely cut
1 clove garlic
½ teaspoon cumin powder
1-tablespoon plain flour
4 tablespoons olive oil
2 cups water
Salt and pepper to taste
METHOD
1 Clean all the vegetables and cut into small cubes and place
in saucepan
2. Add the garlic, dill, olive oil, salt and pepper, and
cumin, water and bring to a simmer
3. When the vegetables are cooked; mash with spoon as not
make to fine
4. In the milk ad the flour and dissolve
5. Add the milk mixture to the vegetables and bring to a
slow simmer
6. When soup is thickened take off the heat and add the
yoghurt, stirring with a wooden spoon
7. Allow cooling before serving
SERVES 4
INGREDIENTS
500 grams (aprox) of fennel
500 mls water
1 medium onion finely chopped
2-3 spring onions cut finely
1-2 cloves garlic
½ teaspoons of green pepper
1-tablespoon fennel seeds
100 ml ouzo
1-tablespoon olive oil
Sea salt
Dill for serving
CROUTONS
4 slices bread cut into cubes
1-tablespoon olive oil
1 tablespoon of olive pate
METHOD
1. Clean the fennel and cut in four, place in saucepan with
the water bring to the boil and simmer for 10 – 15 minutes
2. In a frypan add the 1 tablespoon oil and sauté the fennel
seeds, green pepper, onion and the sea salt fro 1 -2 minutes
3. Add the garlic and the spring onions and sauté for
another 2 – 3 minutes
4. Add the ouzo and add this to the cooked fennel with the water,
cover and allow cooking for 10 minutes and allow cooling.
5. Put cooled mixture in the blender and put in refrigerator
Prepare the croutons by putting the oil and olive pate in a
bowel and mix well to cover the bread
7. On a baking put baking paper and lay out bread cubes and
bake in oven at 190 C for 8 – 10 minutes
8. Serve the soup cold with the croutons and a dash of dill
