My Ikarian guide Eleni’s 103-year-old grandmother taught me this easy soup recipe, which she called kritharaki. She whipped it up quickly, and it satisfied me as much as a meal that takes 20 times longer to prepare. Made with tiny, torpedo-shaped orzo, a Greek variation on risotto, this is peasant food at its best – healthy, hearty, and simple.
4 cups water
2 cups vegetable broth
1 fresh vine-ripened tomato, chopped (or one 15-ounce can fire-roasted chopped tomatoes)
1 cup roasted tomato sauce, either fresh or store-bought
2 tablespoons extra-virgin olive oil
1 pound orzo or similar short-cut pasta
1 teaspoon salt
Salt and pepper (optional)
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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