Tomato Soup With Feta, Olives And Cucumbers

• 6 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, chopped
• Freshly ground black pepper
• 4 ounces cherry tomatoes, halved
• 2 ounces feta cheese, preferably Greek, crumbled (1/2 cup)
• 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.

extravirgin olive oil, red onion, niueoise olives, oregano, red wine vinegar, sherry vinegar, kosher salt, cucumber, honey, tomatoes, freshly ground black pepper, cherry tomatoes, feta cheese

Taken from www.epicurious.com/recipes/member/views/tomato-soup-with-feta-olives-and-cucumbers-53040931 (may not work)