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


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.

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