Golden Gazpacho With Feta

Golden Gazpacho With Feta
Anna Williams
five_whole_stars
Click a Star to Rate This Recipe
preparation
20
minutes
cooking
20
minutes
Serves 4

Ingredients

1/4
cup
pine nuts
3
pounds
yellow tomatoes (about 6), cut into large pieces
1
yellow bell pepper, cut into large pieces
2
tablespoons
red wine vinegar
kosher salt and pepper
4
ounces
Feta, crumbled (1 cup)
1/2
cup
fresh basil leaves, torn
2
tablespoons
extra-virgin olive oil
1/2
pound
thinly sliced prosciutto and/or salami (optional)
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).
Sara Quessenberry and Kate Merker
July 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 175
  • 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
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments