Fresh Tomato Soup with Bulgur and Vrisi 36 Oregano-Infused Olive Oil

A Diane Kochilas Recipe

tomato soup

“This recipe is inspired by an old, traditional dish from the region of Sparta, in the Peloponnese, and it is my kick-off recipe for a great olive oil range I am working with,   Vrisi 36, produced near Sparta, too. The dish speaks tomes for how traditional cooks invented easy dishes that enabled them to feed large families with little hassle, the better to have time for working in fields. This is an old but timeless Greek dish, made elegant with a dollop of Greek yogurt and a drizzling of oregano essence Vrisi 36 olive oil.”

  1. 1 large onion, very finely chopped
  2. ½ cup Vrisi 36 BOLD or ORGANIC extra virgin Greek olive oil
  3. 8½ cup dry white wine
  4. 8 ripe fresh tomatoes, cores removed, chopped
  5. 2 cups water or stock
  6. ½ cup coarse bulgur, trahana or pastina
  7. Salt and pepper to taste
  8. Juice of half a lemon
  9. 1 teaspoon Greek yogurt per serving
  10. ½ teaspoon Vrisi 36 oregano-infused extra virgin olive oil
  1. Heat the olive oil in a medium-size sauce pan and sauté the onions over medium heat until soft and lightly colored. Pour in the wine.
  2. Puree the tomatoes in a food processor. Add them to the pot. Add water or stock and bring to a boil. Reduce heat and simmer for 10 – 12 minutes.
  3. Add the bulgur wheat, trahana or pastina. Continue simmering until the bulgur, trahana or pastina is soft, about 8 -12 minutes.
  4. Stir in the lemon juice.
  5. Season the soup with salt and pepper to taste.
  6. To serve: Place a ladleful or more of soup in each serving bowl and top with a dollop or teaspoon of Greek yogurt. Drizzle with the Vrisi 36 oregano-infused olive oil. Serve.