Greek Tomato Soup (Domatosoupa) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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You can use vegie broth or chicken broth in this, but it is best with Herb Broth. Serve with a crusty bread and a salad. Ingredients:
3 sun-dried tomatoes, snipped |
1/2 cup boiling water |
1 large spanish onion, peeled and finely chopped |
1 medium leek, washed & finely chopped (white part and just a little green) |
3 tablespoons olive oil |
1 (14 1/2 ounce) can diced tomatoes, with the juice (petite diced) |
1 teaspoon sugar |
1 garlic clove, minced |
1/2 orange, zest of (grated) |
2 tablespoons fresh mint, finely chopped |
4 1/2 cups herb broth (herb broth) |
1 1/2 cups greek yogurt |
1 tablespoon all-purpose flour |
salt & freshly ground black pepper, to taste |
1/2 cup flat leaf parsley, minced |
Directions:
1. Soak the sun-dried tomatoes in the boiling water until soft. In a mortar and pestle, pound the sun-dried tomatoes with their liquid to a paste.
2. In a heavy-bottomed soup pot, saute onion and leek in olive oil until translucent.
3. Add diced tomatoes. Add sun-dried tomato paste and sugar. Continue cooking over a moderately high heat for 2-3 minutes. Stir in the garlic, grated orange zest, and mint, and cook another 2-3 minutes. Gradually add the herb broth, cover, and simmer for 30-45 minutes longer. (Soup may be prepared ahead of time up to this point.)
4. In a bowl, mix together yogurt and flour until smooth. Gradually add a spoonful of hot soup, stirring contantly. Add another spoonful of soup, then slowly add yogurt mixture to soup pot, stirring constantly. Continue cooking soup over a gentle heat, stirring, being careful not to let mixture curdle.
5. Adjust seasonings, then add the fresh parsley. Serve immediately.
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