Although fall just began, this is a throw back to summer. It’s a refreshing chilled tomato soup. The tomatoes are perfectly ripe now and this soup is light and simple to make. It’s a twist on a Greek salad, but re-invented as a soup.
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small red onion, thinly sliced
- 3/4 cup pitted Nicoise 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
- Fresh ground black pepper
- 4 ounces cherry tomatoes, halved
- 2 ounces feta cheese (1/2 cup) (Optional)
In a medium saucepan, heat the 4 tablespoons of oil. Add the onion, olives and oregano and cook over moderately low heat. Stir until the onion is softened, about 7 minutes. Remove from heat and add both vinegars. Season with salt. Cool to room temperature.
In a bowl, toss the cucumber with 1/2 tablespoon of 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. A good blender, cuisinart, or immersion blender is one of my most important kitchen tools!
Pour the soup into shallow bowls. Top with onion-olive mixture, cherry tomatoes, cucumber slices and feta. Drizzle with olive oil, garnish with greens or oregano leaves and serve. Serves 4
Source: Food and Wine