Domato soupa - Greek Tomato Soup
The herb stock for this recipe is equally excellent for preparing other soups, notably fish!
- 1 onion, sliced
- 5 cloves garlic
- 1 large lemon zest
- 3 sprigs parsley
- 1 bunch celery leaves
- 1 chile pepper
- 3 sprigs thyme
- 1 tsp Greek oregano
- 3 bay leaves
- ½ tsp black peppercorns
- 5 cups water
- 1 medium leek, cleaned
- 2 medium onions
- ¼ cup olive oil
- 3 cloves garlic, chopped
- Zest of ½ orange, grated
- 1 Tbsp tomato paste (greek, if possible)
- 3 cups tomatoes, peeled and crushed
- 3 Tbsp dried mint
- Sugar, salt and pepper, to taste
- 1½ cup thick yogurt
- 1 Tbsp flour
- 1 egg
- Fresh dill, for garnish
Place all the stock ingredients in a pot. Bring to a boil, then let simmer for a good 20 minutes.
Meanwhile, chop the onion and leek. Sauté, without browning, in a large pot with olive oil. Cook 5-7 minutes, just until they begin to soften.
Add garlic, orange zest, tomato paste and mint. Cook for 2 minutes, stirring constantly.
Add the tomatoes and stock. Add a good pinch of sugar, salt and pepper.
Bring to a boil. Reduce heat and let simmer for 30 minutes.
Place the yogurt, flour and egg in a bowl and mix well. With a whisk, gradually incorporate a few ladlefuls of hot soup into the yogurt mix.
Pour the heated yogurt into the pot with the remaining soup and continue to heat slowly for another 3-4 minutes- do not bring to boil or it will curdle the yogurt.
Serve hot, garnished with dill.
This recipe is inspired by “Recipe from a Greek Island” by Susie Jacob.