Saturday, 7 June 2008

TOMATO SOUP ( Domates corbasi )

  • 1 kg tomatoes, roughly chopped
  • 2-3 tbsp olive oil
  • 1 tbsp tomato puree
  • 100 leeks, chopped
  • 100 peppers, diced
  • 2 cloves of garlic
  • 1 small chilli ( optional )
  • Handful of parsley and dill, chopped
  • Salt and pepper to taste.
First wash the tomatoes and chop them roughly. Fry the leeks in the oil until they go brown, then add the tomatoes together with the rest of the ingredients and bring the soup to boil. Turn the heat to medium and simmer for 20- 30 minutes until it is cooked. Let it cool. Now pour the soup into a liquidiser and blend until smooth. Sprinkle with parsley, season with salt and pepper just before serving.

Serve with crusty bread or pitta bread. Serves 4-6


You can sieve the soup before liquidising it, if you don't like tomato skins.
This soup can be served hot and cold.
The ingredients are easily halved to serve 2.

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