The Cretans, and Greeks love their food.

Greek cuisine mainly uses fresh local ingredients such as Mediterranean vegetables, olive oil, Greek yogurt, Greek honey, feta cheese, various types of fish and meat, and muesli. Greek dishes are delicious and packed with a variety of fresh and dried herbs. If you travel to the Mediterranean to sample Greek cuisine, be sure to try at least some of these delicious dishes.

This tomato soup, served with a generous dollop of pesto made with oregano and feta cheese, is like a winter version of a Greek salad.

Ready in 20 minutes, this soup will simultaneously warm your bones and bring back memories of summer – like therapy in a bowl.

Heat two tablespoons of olive oil in a deep pot over high heat. Add two finely chopped cloves of garlic and the sun-dried tomatoes, and sauté for about half a minute.

Add the tomatoes, salt, pepper, sugar, and water (or substitute homemade vegetable stock, if you have it).

Bring to a boil and cook for about 10 minutes, until slightly thickened.

To prepare the pesto, add the oregano, pine nuts, remaining garlic clove, feta, and parmesan to a food processor, and mix. While the machine runs, slowly add 1/2 teacup of olive oil, until you have a smooth pesto.

Serve the soup with a dollop of pesto in each bowl.