Tomato Soup with Feta, Olives and Cucumbers

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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 

By David Chang
September 2014

Gallery

Credit: © John Kernick

Recipe Summary test

total:
40 mins
Yield:
4
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Ingredients

Directions

  • 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.

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  • Meanwhile, in a bowl, toss the cucumber with 1/2 tablespoon of the honey and season with salt.

  • In a blender, puree the chopped tomatoes with the remaining 1/2 tablespoon of honey and season generously with salt and pepper.

  • 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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