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Chilled Tomato Soup With Aged Feta And Olives

Chilled Tomato Soup With Aged Feta And Olives


  • 3 pounds ripe tomatoes, preferably sun golds or other heirlooms, cored, plus more for garnish (romas will work in a pinch)
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 small onion, diced
  • 1/2 cup thickly sliced leek, white part only (1 small leek)
  • 1/4 cup diced fresh fennel bulb
  • 1/4 cup diced celery
  • 1 large red bell pepper, seeded and roughly chopped
  • 3 large cloves garlic, chopped
  • bouquet garni (2 sprigs fresh thyme, 1 bay leaf, and 2 sprigs fresh basil tied together with butcher’s or kitchen twine)
  • 1 tablespoon tomato paste
  • 3 cups chicken or vegetable broth, preferably homemade
  • hot sauce to taste
  • celery salt to taste
  • coarse salt and freshly ground white pepper
  • 1/3 cup feta cheese, preferably barrel aged, crumbled
  • 1/3 cup black taggiasche (ligurian) or niçoise olives, pitted and roughly chopped
  • 12 fresh basil leaves, julienned