1 kg of cherry tomatoes
1 tbs of dried thyme
1 tbs of dried basil
1 tsp of sugar
1 lt of chicken stock
1 yellow pepper
1 small onion
1 clove of garlic, optional
2 tbs of coriander, finely chopped
3 slices of bread
200 g of xinomitzithra cheese
Preheat oven at 180° C.
Finely chop coriander , parsley, onion and garlic
Finely chop cucumber (seeded, but with the skin
Slice the tomatoes in half and sprinkle with salt and pepper.
Drizzle with olive oil, sugar, dried thyme and basil. Roast for approximately 15 minutes and puree in a blender.
Saute the onion and garlic in a little olive oil, add the tomato puree, finely chopped cucumber , onion, garlic, parsley and chicken stock.
Bring to a boil and simmer for 10 minutes; add the bread.
Puree in a blender and strain.
Serve with the xinomitzithra cheese formed into a quenelle, and drizzle with coriander oil (1 sprig of fresh coriander blended with 100ml of olive oil, strained through a fine sieve).