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Picture of Tomato Soup with Feta, Olives and Cucumbers
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1338 kcal 67 %
  • Fat 110 g 170 %
  • Saturated 24 g 120 %
  • Carbs 79 g 26 %
  • Fiber 17 g 67 %
  • Protein 22 g 43 %
  • Cholesterol 67 mg 22 %
  • Sodium 3365 mg 140 %
  • Calcium 717 mg 72 %
  • Magnesium 171 mg 41 %
  • Potassium 2489 mg 53 %
  • Iron 13 mg 73 %
  • Zinc 5 mg 42 %
  • Phosphorus 544 mg 78 %
  • Vitamin A 438 µg 49 %
  • Vitamin C 115 mg 128 %
  • Thiamin (B1) 1 mg 43 %
  • Riboflavin (B2) 1 mg 72 %
  • Niacin (B3) 6 mg 36 %
  • Vitamin B6 1 mg 92 %
  • Folate equivalent (total) 183 µg 46 %
  • Vitamin B12 1 µg 53 %
  • Vitamin D 0 µg 2 %
  • Vitamin E 19 mg 124 %
  • Vitamin K 203 µg 169 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Tomato Soup with Feta, Olives and Cucumbers

Ingredients

  • 6 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 small red onion, thinly sliced
  • 3/4 cup pitted Niçoise 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

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