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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 1289 kcal 64 %
  • Fat 106 g 164 %
  • Saturated 22 g 108 %
  • Carbs 78 g 26 %
  • Fiber 17 g 67 %
  • Protein 19 g 38 %
  • Cholesterol 50 mg 17 %
  • Sodium 3323 mg 138 %
  • Calcium 627 mg 63 %
  • Magnesium 167 mg 40 %
  • Potassium 2476 mg 53 %
  • Iron 13 mg 72 %
  • Zinc 4 mg 37 %
  • Phosphorus 482 mg 69 %
  • Vitamin A 415 µg 46 %
  • Vitamin C 115 mg 128 %
  • Thiamin (B1) 0 mg 41 %
  • Riboflavin (B2) 1 mg 60 %
  • Niacin (B3) 6 mg 35 %
  • Vitamin B6 1 mg 86 %
  • Folate equivalent (total) 177 µg 44 %
  • Vitamin B12 1 µg 40 %
  • 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 tbsp. extra-virgin olive oil
  • 1 small red onion
  • ¾ c. niçoise olives
  • 2 tbsp. oregano leaves
  • 3 tbsp. red wine vinegar
  • 1 tbsp. sherry vinegar
  • kosher salt
  • 1 small Kirby cucumber
  • 1 tbsp. honey
  • 5 tomatoes
  • Freshly ground black pepper
  • 4 oz. cherry tomatoes
  • 2 oz. feta cheese, preferably Greek
  • baby greens

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