A refreshing cold tomato soup, garnished with caramelized red onions, Niçoise olives, crunchy cucumber, cherry tomatoes, and feta, all lifted by a touch of honey and vinegar.
Ingredients
- 6 tbsp Extra-virgin olive oil
- 1 small Red onion
- 180 ml Pitted Niçoise olives
- 2 tbsp Oregano leaves
- 3 tbsp Red wine vinegar
- 1 tbsp Sherry vinegar
- to taste Salt
- 1 small Kirby cucumber
- 1 tbsp Honey
- 5 pieces Very ripe tomatoes
- to taste Black pepper
- 120 g Cherry tomatoes
- 60 g Feta (preferably Greek)
- to garnish Baby greens
- as needed Extra-virgin olive oil (for drizzling)
Method
- Prepare the onion-olive mixture according to the prepared component recipe.
- In a bowl, toss the cucumber slices with half the honey (½ tablespoon) and a pinch of salt. Set aside.
- Prepare the tomato purée according to the prepared component recipe.
- Divide the purée among four shallow bowls.
- Garnish each bowl with the cooled onion-olive mixture, halved cherry tomatoes, cucumber slices, and crumbled feta.
- Drizzle with olive oil, garnish with baby greens, and serve immediately.
Nutrition
Per serving
- Energy
- 391.3 kcal
- Protein
- 4.74 g
- Carbohydrate
- 8.43 g
- Fat
- 37.28 g
- Fibre
- 4.21 g
- Calcium
- 120.98 mg
- Iron
- 2.96 mg
- Magnesium
- 34.08 mg