Being a food lover has its disadvantages. It gets in the way of the waste line, oops waistline! No matter how hard you try, dear food lover, there is no transgressing that thin line or should I say the thick line? How to satiate your palate without compromising on the intake? Soups and salads are the recommended advice shouted from the rooftops. Hell, soups and salads are for the diabetics! Oh but not this one.
It was by chance that I found this recipe that lay hidden in the leaves of my recipe book. Greek Cold Soup. Try it and tell me if it isn’t the tastiest thing you’ve sampled in long, oh you dieters!
The Indo Greek Ingredients
- 2 tablespoons olive oil
- A half kilo tomatoes (boiled, peeled, ground & strained to avoid a “seedy” soup :-))
- 20 to 25 pieces of pasta (the curly variety, boiled to a sixty per cent)
- 2 teaspoons Sriracha Hot Chilli Sauce
- A large chicken soup cube (my best bet is Maggi cubes)
- A half teaspoon chilli flakes
- 1 teaspoon basil powder
- 5 to 6 tablespoons of coconut milk
- 200 ml water (i.e 100ml + 100ml)
- A half teaspoon salt
- Garlic bread (optional)
How To Make Your Soup
Heat the olive oil a tad, dropping in the chilli flakes
- Add the boiled pasta soon after, followed by a soup cube, and then some water to help boil the pasta to say an eighty per cent.
- Add the salt, the coconut milk, and the magical sriracha sauce. Boil some more but not to a head.
- Add some of the remaining water to give it a watered-down consistency.
- Let cool, to ensure it stays close to its name. Cold.
- Sprinkle basil powder just before serving, and if you aren’t thinking diet let garlic bread give it company. (In Greece, I’d attempt to eat bread made from barley despite its hardness. And dip it in the soup instead of wine as the early Greeks did).
Some of the hallmarks of Greek cuisine lie in its olive oil and herbed ingredients. Think light, think Mediterranean. Countries along the Mediterranean coastline like France, Greece, Italy, Morocco, Egypt and others fall into this category and hence share common food ingredients.
One glance at this soup recipe and you’d tell that it bears the flavours of the Mediterranean regions in its Italian pasta and Moroccan coconut milk. The only deviant lies in the Sriracha sauce; which although of South-East Asian origin, pairs well with Greek and Mexican cuisine alike.
While the traditional Greek way to eat this soup is cold, there is no stopping you from eating it hot.