Food of heroes

Athens-born chef Carolina Doriti serves up Greek comfort food with spice.

- MANOS CHATZIKONSTANTIS

Comforting yet quick to prepare, this tasty soup hails from Tilos, a small mountainous island that is part of the Dodecanese, nestled between Rhodes and Kos. Tilos is known for its serene surroundings, white-washed houses and narrow alleys. This soup, known locally as tsouvras, is traditionally made with rice, bulgur (cracked) wheat or trahanas, but it can also be made with quinoa or any small pasta. I top it with yoghurt, chopped basil and a handful of pine nuts. (For a vegan version, use a plant-based Greek-style yoghurt or omit altogether.) This soup can be enjoyed either hot or chilled.

TOMATO SOUP WITH RICE

Vegan / Gluten FreeServes 4

• 70g short-grained white rice

• 1kg tomatoes (can use canned)

• 70ml olive oil

• 1 onion, peeled and finely chopped

• 1 garlic clove, peeled and minced

• 2-3 fresh thyme springs

• 1 bay leaf

• 1 whole dried red chilli or fresh red chilli (optional)

• Pinch of sugar (optional)

• 1 heaped tsp tomato paste

• 800ml-1 litre hot vegetable stock

• Salt and freshly ground black pepper

TO SERVE

• 2-3 tbsp strained Greek-style yoghurt

• 2 tbsp chopped toasted pine nuts

• 2 tbsp chopped basil

• Olive oil

Rinse the rice under cold running water, then drain and set aside to dry. If using fresh tomatoes, blanch in hot water, then remove the skins and seeds. Blend until smooth. You should have about 800-850ml of tomato purée. Set aside.