Greek tomato soup
2 teaspoons olive oil (amount divided in recipe steps below)
1 clove garlic
1 can (10 3/4 ounces) 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
Heat 1 teaspoon oil in a 2-quart saucepan over medium heat. Add the garlic and cook and stir for 1 minute.
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.