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Tomato Soup with Feta, Olives and Cucumbers
© John Kernick

Tomato Soup with Feta, Olives and Cucumbers

  • TOTAL TIME: 40 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

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

  1. 6 tablespoons extra-virgin olive oil, plus more for drizzling
  2. 1 small red onion, thinly sliced
  3. 3/4 cup pitted Niçoise olives
  4. 2 tablespoons oregano leaves
  5. 3 tablespoons red wine vinegar
  6. 1 tablespoon sherry vinegar
  7. Kosher salt
  8. 1 small Kirby cucumber, thinly sliced
  9. 1 tablespoon honey
  10. 5 tomatoes, chopped
  11. Freshly ground black pepper
  12. 4 ounces cherry tomatoes, halved
  13. 2 ounces feta cheese, preferably Greek, crumbled (1/2 cup)
  14. 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.

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