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Golden Gazpacho With Feta

Anna Williams
Serves 4 Hands-On Time: 10m Total Time: 10m

Ingredients

  • 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
  • 1/4 cup pine nuts
  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound thinly sliced prosciutto and/or salami (optional)
  • 8 bread sticks (optional)

Directions

  1. Working in batches, puree the tomatoes and bell pepper in a food processor and transfer to a large bowl.
  2. Stir in the vinegar and 1 1/2 teaspoons salt. Divide among serving bowls and top with the feta, basil, pine nuts, oil, and 1/4 teaspoon pepper.
  3. Serve with the prosciutto, salami, and bread sticks, if desired.
By Sara Quessenberry and Kate Merker,  August 2008
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Quick Tip

Fresh and soft cheeses, like ricotta and Brie, will keep about two weeks; hard cheeses, like Parmesan and Manchego, will last several months.
 

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