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Step by Step Instructions
  • Step 1: Prepare the soup. Heat the olive oil in a saucepan and add the onion, the carrot, the garlic, the celery, the leek and sauté for 5 minutes until they are soft. Add the tomatoes, the tomato paste and sauté for another 3-4 minutes. Then add the vegetable stock, the salt, the pepper, the sugar, the fresh basil and cook on low heat for 40 minutes.
  • Step 2: Remove the saucepan from the heat and empty the soup into the food processor. Blend, until it gets a nice velvety texture.
  • Step 3: Garnish with gruyère cheese and finely chopped fresh basil, and serve.
Ingredient List
  • 6 tomatoes (peeled and cut into chunks)
  • 500g vegetable stock
  • 1 onion (finely chopped)
  • 1 clove of garlic
  • 1 carrot (finely chopped)
  • 1 leek (finely chopped)
  • 100g extra virgin olive oil
  • 1 tbsp basil
  • 1 tbsp sun-dried tomato paste
  • salt
  • ground black pepper
  • 1 tsp sugar
  • 1/2 bunch of fresh basil (finely chopped)
  • 80g gruyere cheese (in shavings)
  • 1 celery stick (finely chopped)

Tomato soup with celery and basil

  • Preparation
    time
    15'
  • Cooking
    time
    40'
  • 4
A light soup which can be served during the hot summer months as well.
Product Qty
Sun - dried tomato spread "Gaea" 100g
€2.95
Extra virgin olive oil «Authentic Greek» "Gaea" 500ml
€7.50
Aged Graviera in red wine, from Crete "Bliss Point" 125g
€3.85
OR
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