Tuesday, July 14

Greek Cold Soup – A Recipe

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Introduction

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!

Jar of olive oil

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)

My cabinet of sauces with Sriracha sauce

                                            How To Make Your Soup

  • Pasta twists

    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).
Conclusion

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.

 

Greek cold soup

As with most meals, soups are followed by appetisers or starters, a recipe of which will follow in the next article on Greek Gyro.

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About Author

Carmelita is an Economics major and is employed with a private sector bank. She holds a diploma in journalism, but that's not the reason for her creative writing skills exhibited in a few freelancing feature writing assignments with a leading daily and also her blog. Her blog falls under the Top 25 of the Best Mumbai Blogs to Follow, by Feedspot.com ranking. She has an eye for offbeat travel, having visited seven continents and seeing more than what meets the average eye. Though not a cook per se, her tips on smart cooking are a thing to reckon in her food and cocktail recipes. As if this is not enough, she dabbles now and then in studio singing assignments which have gained her a sizeable fan following. That she is an avid reader is but natural, with a bent for literary classics which in turn have lent its influence in her blog writing panache.

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