Gyros Tomato Soup

Name: Gyros Tomato Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g small mushrooms; 1 baby onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 500 g marinated gyros meat (meat counter); 1 can(s) (850 ml) peeled tomatoes; 4 TABLESPOONS Chilli sauce (bottle); 1 TEASPOON dried oregano; 7-10 Tbsp salt and pepper; 100 g Feta; 50 g black olives (with stone)

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g small mushrooms
1 baby onion
1 Garlic clove
2 TABLESPOONS Olive oil
500 g marinated gyros meat (meat counter)
1 can(s) (850 ml) peeled tomatoes
4 TABLESPOONS Chilli sauce (bottle)
1 TEASPOON dried oregano
7-10 Tbsp salt and pepper
100 g Feta
50 g black olives (with stone)

Directions

1
Clean the mushrooms, wash them briefly if necessary. Peel onion and garlic. Cut onion into strips. Dice garlic finely.
2
Heat the oil in a large pot. Fry the gyros, onion and garlic thoroughly. Fry the mushrooms briefly. Add tomatoes and juice, 1⁄8 l water and chili sauce and bring to the boil. Season with oregano, salt and pepper.
3
Cover and simmer for about 10 minutes.
4
Feta crumble. Warm the olives briefly in the soup. Serve the soup, spread the feta on top. Flatbread tastes good with it.