Cold soups aren’t really a part of Greek food culture. However, as we are spending the last hot days of September before autumn kicks in, we wanted to say goodbye to summer with a dish served cold.
Our inspiration for this recipe comes from the new dakos rusks that we just received from our new bakery in Rethymnon, Crete. Made with whole grain flours and sourdough, they make for a wholesome addition to salads, soups and autumnal meals.
This recipe makes use of the last juicy tomatoes of the season. But if you are not able to get juicy tomatoes, our organic tomato passata is here, made just with tomatoes and no seeds or peel. It’s as close to the flavours of nature as you can get.
So if you are looking for a new way of enjoying dakos rusks, this cold soup is for you. Serve with feta cheese, capers, olives or crumbled dakos rusks for the ultimate goodbye-summer dish. You can serve it as a dip too with some pita bread!
Serves 6
1.5 bottles of tomato passata or 1kg of tomatoes
6 dakos barley rusks
1 small clove of garlic
1 tbsp red wine vinegar
150g olive oil
salt, pepper (to taste)
Feta cheese, capers, Kalamata olives with herbs, crumbled dakos rusks (to serve)
Grate the garlic and crumble the rusks.
In a food processor add your tomatoes or tomato passata, dakos rusks, garlic and vinegar. Blend together, slowly adding the olive oil and a few splashes of water if needed. You should have a thick soup.
Season with salt and pepper and place in the fridge for a few hours, so that the flavours develop.
Before serving taste and adjust for seasoning, adding more vinegar and olive oil if needed.
Serve cold with feta cheese, capers, olives and crumbled dakos rusks.
