Tomato soup with mint, feta croutons and roasted peppers


Finely chop the onion and the tomatoes and place them in a medium sized pot. Preheat the oven to 200oC set to fan and roast the peppers for 20 minutes.

Dice the feta cheese; mix the rusk with the paprika and cover with it the cheese dices.

In a well heated pan, fry the feta cheese dices in olive oil until they are crispy. Remove them to a plate covered with paper and let them dry.

Place on the heat the pot with the onion and the tomatoes, add oil, salt, and pepper, and cook for 30-40 minutes in low heat until they thicken. Use a beamer to mash the mixture inside the pot.

Remove the skin of the peppers and finely slice them lengthwise, to create 1-2 small rolls for garnish. Serve the soup, garnished with mint leaves, feta cheese croutons and the baked pepper.


  • 5 tomatoes
  • 2 green banana peppers
  • 250g feta cheese
  • 1 red onion
  • 12 leaves of fresh mint
  • 2 tbsp rusk
  • 1,5 tbsp sweet red paprika
  • 2 tbsp olive oil
  • Salt
  • Pepper