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Chilled Tomato Soup with Aged Feta and Olives Recipe

Chilled Tomato Soup with Aged Feta and Olives Recipe

3 3 3 3 3 5
Recipe by
Leite's Culinaria Leite's Culinaria

Ingredients

  • 3 lbs tomatoes (ripe, preferably sun golds or other heirlooms cored plus more for garnish romas will work in a pinch)
  • 3 tbsps extra-virgin olive oil (drizzling)
  • 1 diced onion
  • 12 cup leek (thickly sliced, white part only 1 small)
  • 14 cup fennel bulbs (diced fresh)
  • 14 cup celery (diced)
  • 1 red bell pepper (seeded and roughly chopped)
  • 3 cloves large garlic cloves (chopped)
  • 2 sprigs bouquet garni (fresh thyme 1 bay leaf and 2 sprigs fresh basil tied together with butchers or kitchen twine)
  • 1 tbsp tomato paste
  • 3 cups vegetable broth (chicken, preferably homemade)
  • hot sauce (taste)
  • celery salt (taste)
  • coarse salt
  • ground white pepper
  • 13 cup feta cheese (preferably barrel aged crumbled)
  • 13 cup olives (black taggiasche ligurian or nioise, pitted and roughly chopped)
  • 12 fresh basil leaves (julienned)
Prep Time
35 min
Total Time
1 hr 30 min
Servings
6 servings

Preparation

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Salty
Savory
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