Tomato Soup with Feta, Olives and Cucumbers

By drinkfairy

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

Preparation

Step 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.

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.