Domatossoupa
(Tomato Soup) Recipe

Origin: Greece Period: Traditional

Ingredients

3 large, ripe, tomatoes, blanched, peeled and de-seeded
120ml olive oil
sea salt, to taste
1 celery stick (with leaves), halved
pinch of sugar
150g orzo (rice-shaped) pasta

Domatossoupa
(Tomato Soup) Preparation:

Method:

Slice the tomato flesh as finely as you can then pound to a paste and place in a pan along with the celery, sugar, salt, olive oil and celery. Cover with a 3cm depth of water then bring the mixture to a boil, reduce to a simmer and cook for 20 minutes.

Stir-in the pasta and cook for a further 10 minutes, or until the pasta is tender, then remove the celery and divide between four warmed soup bowls before serving.

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