- 1/2 cup EXTRA VIRGIN OLIVE OIL
- 1 cup xinòhondros
- 5 cups water
- 1 tomato, medium size
- Salt and pepper to taste
Pour the water, the olive oil and diced tomato in a small pot and let simmer for 4-5 minutes. Next, add the xinohondros, season with salt and stir well. Cover the pot and continue for 35-40 minutes, but first lower the heat. Serve the soup with a lot of pepper.