Domatossoupa (Tomato Soup) is a traditional Greek recipe for a classic soup of tomatoes and celery with orzo pasta cooked in an olive oil base. The full recipe is presented here and I hope you enjoy this classic Greek version of: Tomato Soup (Domatossoupa).
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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
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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