Chilled Roasted Pepper Soup with Mastiha-Feta Cream
Main Ingredients 6 portions
15 red peppers, roasted, peeled, cored, and seeded/p>
2 chilis, roasted, peeled, and seeded
2 Tbsp. extra virgin olive oil
1 medium red onion, finely chopped
4 large garlic clover, finely chopped
2 tsp. finely chopped fresh oregano
2 tsp. finely chopped fresh thyme
6 cups chicken or vegetable stock
Salt and freshly ground black pepper
2 Tbsp. fresh strained lemon juice
1/3 cup heavy cream
3 Tbsp. crumbled Greek feta
1 Tbsp. Mastiha-scented olive oil
½ tsp. Mastiha powder
1 tsp. fresh strained lemon juice
1 Tbsp. chopped fresh mint
Freshly ground black pepper
Purée the peppers and chilis in a food processor until smooth.
Heat the olive oil in a large, heavy soup pot over medium heat, add the onion and sauté, stirring, until soft. 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. 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 until smooth. Remove from heat, cool to room temperature and chill for at least 3 or up to 8 hours.
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 with a little of the feta cream spooned into each bowl.