Recipes Tomato Soup with Feta, Olives and Cucumbers 5.0 (3,589) 2 Reviews 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 David Chang Instagram There are many things David Chang is known for, including being a successful restaurateur, author, podcaster, and television personality. He is the founder of the Momofuku restaurant group. Two Michelin stars were awarded to Momofuku Ko in 2009, which the restaurant has kept ever since. He has been instrumental in reimagining Modern Asian cuisine. Time Magazine named him one of the 100 Most Influential People in 2010 for his impact on the culinary world. Food & Wine's Editorial Guidelines Updated on September 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 40 mins Yield: 4 Ingredients 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 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. 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. Rate it Print