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Tomato soup with olives and cucumbers

Ready in: 30 minutes  4 portions


  • 3/4 cup pitted olives
  • 60 grams (4 tbsp) olive oil
  • 2 tbsp oregano
  • 3 tbsp vinegar
  • 3 tbsp olive oil
  • 1 small cucumber into thin slices 
  • 1 tbsp honey
  • 5 tomatoes
  • 100 grams cherry tomatoes
  • 50 grams feta
  • 1 onion into thin slices


Step 1
In a medium pan, heat 2 tbsp olive oil. Add the onion, olives and oregano and cook over medium heat, stirring until the onion is soft, for about 7 minutes.
Step 2
Remove from the heat and add a little salt. Meanwhile in a bowl mix the cucumber with half a tablespoon of honey.
Step 3
In a blender, mash the tomatoes with the remaining honey.
Step 4
Add the onion mixture, the cherry tomatoes, the cucumber and the cheese, pour over 2 tablespoons of olive oil, freshly ground pepper and serve.
Step 5

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