Turkish tomato and orzo soup
This is a traditional Turkish soup that works well to use up any excess beef tomatoes over the summer.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 50ml/2fl oz olive oil
- 2 garlic cloves, smashed
- 1 tsp dried chilli flakes
- 1 tsp harissa paste
- 2 tbsp tomato purée
- 4 beef tomatoes, roughly chopped
- 500ml/18fl oz light chicken stock
- 100g/3½oz orzo pasta
- 1 tsp dried mint
- lemon, for squeezing
- salt and freshly ground black pepper
- 3 spring onions, chopped, to serve
Method
Heat the oil in a large flameproof frying pan and sweat the garlic for 1–2 minutes. Add the chilli flakes, harissa, tomato purée and tomatoes.
Add the stock and orzo, and simmer gently for 10–15 minutes until the soup thickens and the orzo is softened. Stir in the mint and season with salt and pepper. Squeeze in the lemon juice.
Scatter the spring onions in the base of the serving bowls, then pour the soup over the top and serve.
