Although fall is in view, this chilled soup is a throwback to summer and you can use the remainder of the beautiful ripe tomatoes. This is a refreshing tomato soup that is light and simple to make. It’s actually a twist on a Greek salad, but re-invented as a soup. The fresh oregano adds an earthy, peppery flavor. If you’re unable to find it you can substitute fresh thyme or basil leaves. A good blender, Cuisinart, or immersion blender is a key kitchen tool, it will seamlessly blend the ingredients together for a smooth satisfying soup.
- 4 tablespoons extra-virgin olive oil more for drizzling
- 1 small red onion thinly sliced
- 3/4 cup Nicoise olives pitted
- 2 tablespoons fresh oregano leaves or fresh thyme
- 3 tablespoons red wine vinegar
- 1 tablespoon sherry vinegar
- Kosher salt, to taste
- 1 small kirby cucumber thinly sliced
- 1 tablespoon honey divided
- 5 large ripe tomatoes chopped
- Freshly ground black pepper, to taste
- 4 ounces cherry tomatoes halved
- 2 ounces fresh feta cheese 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.
- Toss the cucumbers in a small bowl, with 1/2 tablespoon of honey and season with a pinch of 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 pureed soup into shallow bowls. Top with the onion-olive mixture, cherry tomatoes, cucumber slices and feta. Drizzle with olive oil, garnish with greens or oregano leaves and serve.