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Cold soup with florina peppers, feta cream and mastiha

Cold soup with florina peppers, feta cream and mastiha

Ingredients for 6 servings

  • 15 red Florina peppers fresh roasted peeled seeded and cored
  • 2 chili peppers roasted peeled and seeded
  • 2 tbsp extra virgin olive oil
  • 1 medium onion finely chopped
  • 4 large garlic cloves finely chopped
  • 2 tsp finely chopped fresh oregano
  • 2 tsp fresh thyme
  • 6 cups chicken or vegetable stock
  • salt and freshly ground black pepper
  • 2 tbsp freshly squeezed lemon juice
  • ⅓ cup heavy cream
  • 3 tbsp grated feta cheese
  • 1 tbsp mastiha flavored olive oil
  • ½ tsp ground mastiha
  • 1 tsp freshly squeezed lemon juice
  • 1 tbsp finely chopped fresh mint
  • freshly ground black pepper

Cooking instructions

  • Place the roasted Florina peppers and chili peppers in a food processor and blend until smooth.
  • Heat the olive oil in a large, heavy pot over medium heat. Add the onion and sauté, stirring, until soft and translucent. Add the garlic and sauté for 1 more minute, until softened.
  • Add the pepper purée and herbs and stir. Pour in the stock and bring to a boil. Season with salt and pepper. Reduce the heat and simmer for 15 minutes.
  • Add the lemon juice and stir. Pour in the cream, stir well, and simmer for 5 more minutes until smooth in texture. Let the soup cool and refrigerate for 3 to 8 hours.
  • In a food processor, combine the feta, mastiha-flavored olive oil, ground mastiha, lemon juice, mint, and black pepper to taste. Blend until smooth.
  • Serve the soup cold, placing a spoonful of the feta cream in the center of each bowl.

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