Xinòhondros soup

Ingredients:

1/2 cup extra virgin olive oil

1 cup xinòhondros

5 cups water

1 tomato, medium size

Salt and pepper to taste

Preparation:

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.