Fresh Tomato Soup with Bulgur and Extra Virgin Greek Olive Oil
This recipe is inspired by an old, traditional dish from the region of Sparta, in the Peloponnesos. The dish speaks tomes for how traditional cooks invented easy dishes that enabled them to feed large families with little hassle, the better to have time for working in fields. To find the Spartan olive oil that will make this dish even more authentic, as well as a range of other carefully curated Greek artisan products, visit my online shop here.
- 1 large onion very finely chopped
- ½ cup extra virgin Greek olive oil
- ½ cup dry white wine
- 8 ripe fresh tomatoes cores removed, chopped
- 2 cups water or stock
- ½ cup coarse bulgur trahana or pastina
- Salt and pepper to taste
- Juice of half a lemon
- 1 teaspoon Greek yogurt per serving
- ½ teaspoon oregano-infused extra virgin olive oil
Heat the olive oil in a medium-size sauce pan and sauté the onions over medium heat until soft and lightly colored. Pour in the wine.
Puree the tomatoes in a food processor. Add them to the pot. Add water or stock and bring to a boil. Reduce heat and simmer for 10 – 12 minutes.
Add the bulgur wheat, trahana or pastina. Continue simmering until the bulgur, trahana or pastina is soft, about 8 -12 minutes.
Stir in the lemon juice.
Season the soup with salt and pepper to taste. Chill for three hours or up to 24.
To serve: Place a ladleful or more of the chilled soup in each serving bowl and top with a dollop or teaspoon of Greek yogurt. Drizzle with oregano-infused olive oil. Serve.
Love soup? Check out my online class “Comfort in a Soup Bowl!”