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Greek pasta tomato soup

Greek Cold Soup - A Grecian Recipe

This Greek Cold Soup recipe bears the flavours of the Mediterranean regions in its Italian pasta and Moroccan coconut milk.  The only deviant lies in the presence of Sriracha sauce; which although of South-East Asian origin, pairs well with Greek and Mexican cuisine alike.
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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Soup
Cuisine Fusion, Greek

Ingredients
  

The Indo Greek Ingredients

  • 2 tbsp olive oil
  • ½ kg tomatoes (boiled, peeled, blended & strained to avoid a “seedy” soup :-)
  • 20-25 pcs pasta (the twisted variety, boiled to 60 per cent)
  • 2 tsp Sriracha hot chilli sauce
  • 1 large chicken soup sube (Maggi cube)
  • ½ tsp chilli flakes
  • 1 tsp basil powder
  • 5-6 tbsp coconut milk
  • 200 ml water (i.e. 100ml + 100ml)
  • ½ tsp salt
  • Garlic bread (optional)

Instructions
 

     How To Make the Soup

  • Heat the olive oil a tad, then drop in the chilli flakes.
    pasta soup olive oil
  • Add the boiled pasta soon after, followed by a large soup cube, and then some water to help boil the pasta further.
    Greek pasta soup
  • Add the salt, coconut milk, and the magical Sriracha sauce. Boil it some more but not to a head.
    pasta soup siracha sauce
  • Let the soup mixture cool, to ensure it stays close to its name. Cold.
  • Sprinkle some 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 apparent hardness.  And dip he hard barley bread into the soup instead of wine as the early Greeks did).