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Tomato Soup with Feta, Olives and Cucumbers

This pretty, fresh-tasting tomato soup is David Chang’s riff on Greek salad: He tops it with tomatoes, olives, honeyed cucumbers and feta.

Slideshow: Cold Soups

  • Total Time:
  • Servings: 4

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  • 6 tablespoons extra-virgin olive oil, plus more for drizzling

  • 1 small red onion, thinly sliced

  • 3/4 cup pitted Niçoise olives

  • 2 tablespoons oregano leaves

  • 3 tablespoons red wine vinegar

  • 1 tablespoon sherry vinegar

  • Kosher salt

  • 1 small Kirby cucumber, thinly sliced

  • 1 tablespoon honey

  • 5 tomatoes, chopped

  • Freshly ground black pepper

  • 4 ounces cherry tomatoes, halved

  • 2 ounces feta cheese, preferably Greek, crumbled (1/2 cup)

  • Baby greens, for garnish


  1. In a medium saucepan, heat the 6 tablespoons of oil. Add the onion, olives and oregano and cook over moderately low heat, stirring, until the onion is softened, about 7 minutes. Remove from the heat and stir in both vinegars. Season with salt. Cool to room temperature.
  2. Meanwhile, in a bowl, toss the cucumber with 1/2 tablespoon of the honey and season with salt.
  3. In a blender, puree the chopped tomatoes with the remaining 1/2 tablespoon of honey and season generously with salt and pepper.
  4. Pour the soup into shallow bowls. Top with the onion-olive mixture, cherry tomatoes, cucumber slices and feta. Drizzle with olive oil, garnish with baby greens and serve.

Suggested Pairing

Tangy, vibrant rosé.

Contributed By Photo © John Kernick Published September 2014

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