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 Why he won Because he has brought incredible sophistication to some of the universe's simplest dishes.Born Arlington, Virginia; 1977.Experience Mercer Kitchen, Craft and Café Boulud, all in New York City; Fuyu-Rin and Park Hyatt hotel in Tokyo.Boldest career move Working as a reservationist at Craft. "I wanted a job there so badly, I answered phones for over a month. After Craft got its third star, I went to work in their kitchen full-time. I felt like I'd hit the lottery."Ingredient obsession Pork fat. "There's pork fat in just about everything at Momofuku."What he loves most about his menu "I love that we use crazy small farmers. I'll do anything I can to promote pork guys in Kansas. We found Allan Benton, who does smoked country hams in Madisonville, Tennessee."Favorite cheap eat "Any fast-food processed chicken—I'll order it in a heartbeat. But I'm very picky about my pork." WEB EXCLUSIVE! Read more of our interview with David Chang Won Best New Chef at: Momofuku Noodle Bar, New York City 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