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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.