Page 14 September 16, 2021 EL SEGUNDO HERALD
This Greek Tomato Soup has all the fresh flavor of your favorite Mediterranean dishes in comfort food form. In this Greek soup recipe, olives, feta, red wine vinegar, and
parsley simmer in a rich tomato base, served topped with fresh cucumber and of course, a drizzle of extra virgin olive oil, that staple of Mediterranean diets. Rich and tangy,
this Greek Tomato Soup is a wonderful, warming, and new way to enjoy all the flavors you love.
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• 2 teaspoons olive oil (amount divided in recipe steps below)
• 1 clove garlic
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
• 1 1/4 cups water
• 3 tablespoons chopped pitted kalamata olives
• 1/4 cup crumbled feta cheese
• 1 teaspoon chopped fresh parsley
• 1 tablespoon red wine vinegar
• 2 tablespoons diced seeded peeled cucumber
Greek Tomato Soup
Provided by Campbell Soup Company
• Step 1: Heat 1 teaspoon oil in a 2-quart saucepan over medium heat. Add the garlic and cook
and stir for 1 minute.
• Step 2: Stir in the soup, water and olives and heat to a boil. Reduce the heat to low. Cook
for 5 minutes. Stir in the cheese, parsley and vinegar and cook for 1 minute. Season
to taste with salt and pepper. Serve topped with the cucumber and drizzle with the
remaining 1 teaspoon oil.
Ingredients
Directions
“Soup puts the heart at ease, calms down the violence of hunger,
eliminates the tension of the day, and awakens and refines the appetite.”
– Auguste Escoffier