Chilled Roasted Pepper Soup with Mastiha-Feta Cream

  • 15 red peppers, roasted, peeled, cored, and seeded

  • 2 chilis, roasted, peeled, and seeded

  • 2 Tbsp. extra virgin olive oil

  • 1 medium red onion, finely chopped

  • 1 medium red onion, finely chopped

  • 2 tsp. finely chopped fresh oregano

  • 2 tsp. finely chopped fresh thyme

  • 6 cups chicken or vegetable stock

  • Salt and freshly ground black pepper

  • 2 Tbsp. fresh strained lemon juice

  • 1/3 cup heavy cream

  • 3 Tbsp. crumbled Greek feta

  • 1 Tbsp. Mastiha-scented olive oil

  • ½ tsp. Mastiha powder

  • 1 tsp. fresh strained lemon juice

  • 1 Tbsp. chopped fresh mint

  • Freshly ground black pepper

  1. Purée the peppers and chilis in a food processor until smooth.

  2. Heat the olive oil in a large, heavy soup pot over medium heat, add the onion and sauté, stirring, until soft. Stir in the garlic and cook for a minute, to soften. Add the peppers, oregano, and thyme and stir. Pour in the broth and bring to a boil. Season with salt and pepper. Reduce the heat and simmer for 15 minutes. Add the lemon juice and stir. Add the cream, stir to combine well, and simmer another 5 minutes until smooth. Remove from heat, cool to room temperature and chill for at least 3 or up to 8 hours.

  3. Place the feta, Mastiha olive oil, Mastiha powder, lemon juice, mint and pepper to taste in a food processor and pulse until smooth. Serve the chilled soup with a little of the feta cream spooned into each bowl.