This Domatósoupa is a creamy, slightly sour tomato soup with an amazing depth of flavour. The recipe can be found in Susie Jacobs’ Recipes from a Greek Island.
To make this soup you must first make a herb stock. Measure 1.2 litres (40fl oz) of water into a saucepan and add 2 tablespoons of fresh chopped thyme, 2 tablespoons of fresh chopped marjoram, 2 bay leaves, 1 sprig of parsley, 2 strips of lemon zest, 1 small peeled and roughly chopped onion, 4 garlic cloves, 1 dried red chilli, 10 black peppercorns, 1 whole clove, a small piece of cinnamon bark and salt. Bring to the boil and simmer for 15 minutes then strain and set aside. In a pot with a heavy base heat some olive oil and gently fry 1 large diced Spanish onion and 1 finely chopped leek until soft and translucent. Add 600g (1¼ lbs) of skinned and chopped tomatoes, 2 teaspoons of tomato paste and 1 teaspoon of sugar. Allow to cook for 2-3 minutes then add 1 clove of finely diced garlic, the finely grated zest of ½ an orange and 2 tablespoons of finely chopped fresh mint. Continue to cook for a further 2-3 minutes then add the herb stock. Cover the pot and simmer over low heat for 30 – 45 minutes. In a medium bowl beat 350ml (12 fl oz) of thick Greek-style yoghurt and 1 tablespoon of flour. While still beating, slowly add 1 ladleful of the soup to the yoghurt. Repeat this one more time then slowly pour all of the yoghurt into the soup pot, stirring constantly. Season with salt and freshly ground black pepper and continue to stir and cook over very low heat for a few minutes more. Don’t allow the soup to boil or it may curdle. Garnish with chopped fresh parsley and serve with crusty bread.
michelle picker cooks 