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Golden Gazpacho With Feta

Golden Gazpacho With Feta
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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).
By August, 2008

Nutritional Information

  • Per Serving
  • Calories 254Calories From Fat 175
  • Fat 20g
  • Sat Fat 6g
  • Cholesterol 25mg
  • Sodium 1,116mg
  • Protein 9g
  • Carbohydrate 15g
  • Sugar 2g
  • Fiber 3g
  • Iron 3mg
  • Calcium 191mg
What does this mean? See Nutrition 101 .

Quick Tip

Fully-stocked refrigerator
The gazpacho can be refrigerated for up to 3 days.

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