How to make a Greek salad-style soup

It's part soup, part salad
Beverley Hicks22 May 2017

This simple dish containing all the fresh ingredients of a traditional Horiatiki (Greek salad) can be enjoyed as a simple salad or transformed into a tasty and refreshing chilled soup.

Ingredients (serves 2)

2 small green peppers

1 large cucumber

5-6 large tomatoes

1 large red onion

15-20 black olives, stoned and crushed

¼ teaspoon salt

100g feta cheese, crumbled

For the dressing

2 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

1 tablespoon freshly squeezed lemon juice

1 teaspoon dried oregano

¼ teaspoon salt

Freshly ground black pepper

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Method

To make the salad

Cut off the bottom third of each green pepper and put to one side. Remove the seeds and slice the remaining pepper into rings.

Peel the cucumber and cut in half lengthways. Using a teaspoon scoop out the seeds then slice into half-moons.

Chop up the tomatoes into irregular chunks and slice the onion into thin rings.

Put the crushed olives and all of the prepared vegetables into a large bowl and sprinkle with salt, not too much as the olives will be salty enough. Toss together, cover with cling film and refrigerate for 20-30 minutes.

To serve, put the green pepper bases onto two large plates and arrange the salad ingredients around them, reserve any juices from the vegetables. Divide the feta between the two plates and crumble around the edge of one side of the plate.

Make the dressing by adding all the dressing ingredients and any reserved vegetable juices to a screw top jar. Secure the lid and shake well together, taste and adjust the seasoning if necessary. Drizzle over the salad and pour the remaining into the green pepper ‘cups’.

Sprinkle over some dried oregano if desired.

To make the soup

Put the feta cheese to one side then tip all the remaining ingredients, including the dressing, into a high speed blender with a handful of ice and whizz together. You can leave this soup quite chunky or blend until smooth and creamy. Taste and adjust the seasoning if necessary.

Pour into a chilled bowl and garnish with a few slices of cucumber and some crumbled feta cheese. Serve with pitta bread.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.

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