Tomato Soup with Feta, Olives and Cucumbers

Serving Size: 4
Total Time:

This pretty, fresh-tasting tomato soup is David Chang’s riff on Greek salad: He tops it with tomatoes, olives, honeyed cucumbers and feta.


  • 6 Tbsp extra-virgin olive oil, plus more for drizzling
  • 2 Ounce feta cheese, preferably Greek, crumbled (1/2 cup)
  • 4 Ounce cherry tomatoes, halved
  • freshly ground black pepper
  • 5 tomatoes, chopped
  • 1 Tbsp honey
  • 1 small Kirby cucumber, thinly sliced
  • kosher salt
  • 1 Tbsp sherry vinegar
  • 3 Tbsp red wine vinegar
  • 2 Tbsp oregano leaves
  • 0.75 cup pitted Niçoise olives
  • 1 small red onion, thinly sliced
  • baby greens, for garnish


  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.
  2. Meanwhile, in a bowl, toss the cucumber with 1/2 tablespoon of the honey and season with salt.
  3. In a blender, puree the chopped tomatoes with the remaining 1/2 tablespoon of honey and season generously with salt and pepper.
  4. 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.

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Recipe Credit: David Chang
Image Credit: John Kernick