Tip
Drizzle with the balsamic glaze.
Line bottom half of pita with arugala.
Place pita on grill to heat.
Prepare balsamic reduction. Three cups of aged balsamic vinegar cooked over low heat in a heavy saucepan for 2 to 2.5 hours will yield ¾ of a cup of glaze.
Prepare Soup according to product instructions.
Top with grilled chicken, roasted red peppers and artichokes.
Total Time
Not Available
Serving & Size
Soup and Sandwich
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Mediterranean Medley: This savoury Mediterranean-inspired soup of vegetables, orzo and lentils surges into a classic taste mixture of arugula, grilled chicken, roasted peppers and artichokes on a toasted Greek-style pita.
Nutrition Facts
Nutrition Facts
Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.
