A totally gluten free soup that's so luscious and filling! The fig-olive-feta pesto adds an amazing dimension to the flavor profile. Great Greek olive oil from the Peloponnese and Greek balsamic vinegar, round out the whole bowl!
While the soup is simmering, make the pesto: Trim and chop the figs. Using a small, sharp knife, pit the Thassos throumbes and save the flesh. Place the olives and figs in a food processor, together with the feta, parsley or coriander, a little black pepper, and 2 – 3 tablespoons of olive oil. Pulse on and off to form a chunky paste. Set aside.
To serve: Ladle into bowls, garnish with the fig-olive pesto, a few pomegranate seeds and a drizzling of olive oil.