Greek Tomato Soup Recipe

In a medium pan, place the olive oil. Add the chopped onion (I slice mine) and cook over a low heat with the garlic cloves for about 5-7 minutes. Add the tomatoes (cubed with the juices reserved) , water, and bouillon. Cook over medium heat about 10-15 minutes. Transder half the mixture into a blender and puree until smooth. Place back in the pan with remaining "chunky" mixture and cook another three or four minutes. Place several crountons (about 1/4 cup per person) in a bowl. Pour tomato soup over mixture and crumble about 1/2 oz feta per person over the top. Add a dash of mint on top and serve.