John Myers
Ingredients for 2 servings:
- 5 tomatoes
- 1 red bell pepper
- 1 onion(s)
- 1 garlic clove(s)
- 300 ml vegetable stock
- salt and pepper
- Paprika powder
- Herbs (oregano, tarragon, chervil, sage)
- 1 tsp Ajvar, hot
- olive oil
- 100 g feta cheese
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
simple and vegetarian
Roughly chop the tomatoes and bell peppers. Finely chop the onion and garlic. Fry them in hot oil until they begin to brown. Then add the chopped tomatoes and bell peppers. Simmer for about 5 minutes, until the vegetables begin to break down. As soon as they start to stick to the bottom of the pot, add the vegetable stock. Let the soup simmer again for about 10 minutes. Then add the crumbled feta, stir, and puree everything. Season the soup with ajvar, the spices, and the herbs. I’m not entirely sure about the amounts of stock; you might want to use more or less. It depends on your taste and the desired consistency, as well as how long you simmer everything and how much liquid has already evaporated.
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