A refreshing Mediterranean cold soup featuring smoky grilled eggplant blended with creamy feta, fresh herbs, and olive oil. This elegant chilled soup is perfect for hot summer days and showcases the beautiful flavors of the Greek countryside.
Recipe Details
Ingredients
- 3 medium (1.2kg) eggplants
- 200g feta cheese
- 240ml Greek yogurt
- 480ml vegetable stock, chilled
- 90ml extra virgin olive oil, divided
- 60ml fresh lemon juice
- 3 cloves garlic, minced
- 1 small (100g) red onion, diced
- 1 small (150g) cucumber, diced
- 2 medium (300g) ripe tomatoes, diced
- 30g fresh mint leaves
- 20g fresh basil leaves
- 30g fresh parsley
- 10ml fresh oregano (or 1 tsp dried)
- to taste salt
- to taste black pepper
- for garnish smoked paprika
- 40g pine nuts, toasted
Instructions
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Preheat grill to medium-high heat. Cut 3 medium (1.2kg) eggplants lengthwise into 2cm (3/4 inch) thick slices.
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Brush eggplant slices with 45ml (3 tbsp) 90ml extra virgin olive oil and season with to taste salt and to taste black pepper.
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Grill eggplant for 5-6 minutes per side until tender and nicely charred. Let cool, then roughly chop.
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In a large bowl, combine grilled eggplant, half the 200g feta cheese, 240ml Greek yogurt, 3 cloves garlic, and most of the 30g fresh mint leaves, 20g fresh basil leaves, and 30g fresh parsley (reserve some for garnish).
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Add 60ml fresh lemon juice and remaining 45ml (3 tbsp) 90ml extra virgin olive oil. Season with to taste salt and to taste black pepper.
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Using an immersion blender, blend until mostly smooth but still with some texture. Gradually add 480ml vegetable stock to reach desired consistency.
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Taste and adjust seasoning. Chill soup for at least 2 hours or overnight.
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Before serving, stir in 1 small (100g) red onion, 1 small (150g) cucumber, and 2 medium (300g) ripe tomatoes for texture and freshness.
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Ladle into chilled bowls. Garnish with remaining 200g feta cheese, reserved herbs, 40g pine nuts, and a sprinkle of for garnish smoked paprika. Drizzle with extra olive oil if desired.
Tips
Eggplant Selection: Choose firm, shiny eggplants without soft spots. Smaller eggplants tend to be less bitter and have fewer seeds.
Grilling Alternative: If no grill available, roast eggplant at 220°C (425°F) for 25-30 minutes until tender and slightly charred.
Texture Control: Blend to your preference - completely smooth for elegant presentation, or leave chunky for rustic appeal.
Make-Ahead: This soup improves in flavor overnight. Make 1-2 days ahead and add fresh vegetables just before serving.
Feta Quality: Use good-quality barrel-aged feta for best flavor. French or Bulgarian feta work well if Greek isn't available.
Serving Temperature: Serve well-chilled. Place bowls in freezer for 10 minutes before serving if desired.
Garnish Ideas: Try a drizzle of pomegranate molasses, crumbled pita chips, or a dollop of tzatziki for extra Mediterranean flair.