Chilled Roasted Red Pepper Soup with Mastiha-Feta

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Here's a gorgeous and simple soup to make on a warm day no matter where you are. Drizzle in some delicious extra-virgin Greek olive oil, which you can find, together with a lovingly curated array of Greek ingredients on my online store here.

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Chilled Roasted Red Pepper Soup with Mastiha-Feta

By Diane Kochilas

Prep Time 15

Cook Time 30

Servings

Recipes, Soups, Vegetables, Vegetarian

Prep Time 15

Cook Time 30

Servings

Recipes, Soups, Vegetables, Vegetarian

Ingredients

15 red peppers roasted, peeled, cored, and seeded
2 chilis roasted, peeled, and seeded
2 Tbsp. extra virgin olive oil
1 medium red onion finely chopped
4 large garlic cloves minced
2 tsp. finely chopped fresh oregano
2 tsp. finely chopped fresh thyme
6 cups chicken or vegetable stockbroth
Salt and freshly ground black pepper
2 Tbsp. fresh strained lemon juice
1/3 cup heavy cream
For the Feta Cream
3 Tbsp. crumbled Greek feta
1 Tbsp. Mastiha-scented olive oil you can buy at the Mastihashop
½ tsp. Mastiha powder
1 tsp. fresh strained lemon juice
1 Tbsp. chopped fresh mint
Freshly ground black pepper
1. Puree the peppers and chiles in a food processor until smooth.
2. Heat the olive oil in a large heavy soup pot over medium heat, add the onion and garlic and sauté, stirring, until soft, about 7 minutes. Stir in the garlic and cook for a minute, to soften. Add the peppers, oregano, and thyme, and stir. Pour in the broth and bring to a boil. Season with salt and pepper. to taste. Reduce the heat and simmer for 15 minutes. Add the lemon juice and stir. Add the cream, stir to combine well, and simmer another 5 minutes, or until smooth. Remove from heat, cool to room temperature and chill for at least three or up to eight hours. You can serve the soup at this point or chill it and serve cold.
To make the feta cream: Place the feta Mastiha olive oil, Mastiha powder, lemon juice, mint, and pepper to taste in a food processor and pulse until smooth. Serve the chilled soup , either hot or cold, with a little of the feta cream spooned into each bowl. You can also put the feta cream in a pastry bag and decoratively pipe it into each bowl.

Instructions

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Adapted from from my book, MastihaCuisine

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Chilled Roasted Red Pepper Soup with Mastiha-Feta