Golden Gazpacho With Feta

20-meals-9
Photo by Anna Williams
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 254 calories
    • Calories 175 calories from fat
    • Fat 20 g
    • Sat Fat 6 g
    • Cholesterol 25 mg
    • Sodium 1,116 mg
    • Protein 9 g
    • Carbohydrate 15 g
    • Sugar 2 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 191 mg

Ingredients

  1. Check 1/4cup pine nuts
  2. Check 3pounds yellow tomatoes (about 6), cut into large pieces
  3. Check 1 yellow bell pepper, cut into large pieces
  4. Check 2tablespoons red wine vinegar
  5. Check kosher salt and pepper
  6. Check 4ounces Feta, crumbled (1 cup)
  7. Check 1/2cup fresh basil leaves, torn
  8. Check 2tablespoons extra-virgin olive oil
  9. Check 1/2pound thinly sliced prosciutto and/or salami (optional)
  10. Check 8 bread sticks (optional)

Directions

  1. Heat oven to 400° F. Spread the nuts on a rimmed baking sheet and toast, tossing occasionally, until golden, 5 to 6 minutes.
  2. Working in batches, puree the tomatoes and bell pepper in a food processor.
  3. Transfer to a large bowl. Stir in the vinegar and 1 ½ teaspoons salt.
  4. Divide the soup among serving bowls and top with the Feta, basil, pine nuts, oil, and ¼ teaspoon pepper.
  5. Serve with the prosciutto or salami and bread sticks (if desired).