Think of this as what a college student makes after the tuition and books bill has been paid. Not really a dish served for guests - just a soup you make when you're low on ingredients. Has a very strong "Greek" flavor and is more oily than other soups. From Adventures in Greek Cooking: The Olive and The Caper by Susanna Hoffman
- 1⁄3 cup olive oil
- 1 large onion, finely chopped
- 4 large garlic cloves, pressed
- 1 teaspoon oregano, dried
- 2 1⁄2 lbs tomatoes, chopped into 1/2 inch pieces
- 1 1⁄2 teaspoons salt
- 8 cups water
- 1⁄3 cup orzo pasta
- 1⁄3 cup parmesan cheese or 1⁄3 cup kefalotyri, grated
- 1⁄4 teaspoon ground cinnamon (optional)
- 1 tablespoon mint, shredded (optional)
- Heat the olive oil in a sauce pan over medium high heat. Add the onion, garlic and oregano and sauté until the onion wilts, about 5 minutes.
- Stir in the tomatoes and sauté until they collapse, about 10 minutes.
- Add the salt and water, and bring to a boil. Reduce the heat and simmer until the tomatoes are very soft and the liquid is very dark, about 40 minutes.
- Add the orzo and simmer until it is tender, about 5 minutes.
- Serve with grated cheese on top and shredded mint leaves.