Course : Greek
Serves: 4
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1 large mild Spanish onion -- - finely chopped
1 medium leek -- - washed and finely chopped
3 tablespoons fruity olive oil
1 1/4 pounds tomatoes skinned -- seeded and finely chopped
3 medium sun-dried tomatoes -- - snipped up and soaked
1/2 cup boiling water
1 teaspoon sugar
1 clove garlic -- minced
1/2 medium orange -- grated zest only
2 tablespoons finely chopped fresh mint
1 1/2 cups thick yogurt or sour cream
1 tablespoon flour -- (heaped)
1 teaspoon salt and freshly ground pepper
1/2 cup minced flat-leaf parsley
-----herb broth-----
2 tablespoons chopped fresh thyme -- or dried thyme
2 pieces bay leaves
2 tablespoons fresh marjoram -- or dried oregano
1 sprig fresh parsley
2 strips lemon zest -- - (about 2-inches
1/4 pound onions
4 cloves garlic
1 small hot dried chili pepper -- or..
1/2 teaspoon cayenne
10 pieces black peppercorns
1 whole clove
1 small cinnamon stick
1 teaspoon salt

Preparation / Directions:

Prepare the herb broth: Place all ingredients in a saucepan with 5 cups of water. Bring to a boil, then lower heat and simmer for 10 to 15 minutes. Strain before using. To make the soup: In a heavy-bottomed soup pot, sauté onion and leek in olive oil until translucent. Add chopped tomato. In a mortar and pestle, pound the sun-dried tomatoes with their liquid to a paste, then add to the pot with the 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, then allow soup to simmer for 30-45 minutes longer. (Soup may be prepared ahead of time up to this point.) In a bowl, mix together yogurt and flour until smooth. Gradually add a spoonful of hot soup, stirring constantly. Add another spoonful of soup, then slowly add yogurt mixture to soup pot, stirring all the while. Continue cooking soup over a gentle heat, stirring, being careful not to let mixture curdle. Adjust seasonings, then add the fresh parsley. Serve immediately. Ms. Jacobs suggests fresh crusty bread, a green salads, olive and feta cheese as suitable accompaniments. Adapted from a recipe by Susie Jacobs (Recipes from a Greek Island)

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