Taste of Home
Glasses of cold tomato soup with “il sano” petti, feta cheese, olives and fresh coriander
Method
Clean and cut the spring onion on a thin layer and put it with oil to stew in a non-stick frying pan.
Once softened, add the sieved organic datterini tomatoes with ginger “Il sano” Petti, salt and bake for about 15 minutes. At half-cooking, add part of the olives and of the hand-broken coriander leaves. Serve the creamy tomato soup cold in small glasses, garnishing with crumbled Greek feta cheese, the remaining olives and coriander and raw olive oil.
Once softened, add the sieved organic datterini tomatoes with ginger “Il sano” Petti, salt and bake for about 15 minutes. At half-cooking, add part of the olives and of the hand-broken coriander leaves. Serve the creamy tomato soup cold in small glasses, garnishing with crumbled Greek feta cheese, the remaining olives and coriander and raw olive oil.
Ingredients
250 g Greek feta cheese
350 g sieved organic datterini tomatoes with ginger “Il sano” Petti
80 g green olives
1 spring onion
Fresh coriander in leaves
Extra-virgin olive oil
Salt
350 g sieved organic datterini tomatoes with ginger “Il sano” Petti
80 g green olives
1 spring onion
Fresh coriander in leaves
Extra-virgin olive oil
Salt
