Chilled Tomato Soup With Aged Feta And Olives

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Leite's Culinaria
Nutrition per serving    (USDA % daily values)
CAL
508
FAT
108%
CHOL
61%
SOD
19%

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Ingredients for 6 servings

3 pounds ripe tomatoes, preferably Sun Golds or other heirlooms, cored, plus more for garnish

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 fennel bulb

1/4 cup diced celery

1 large red bell pepper, seeded and roughly chopped

3 large garlic cloves, 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

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