Join our community of Solution Seekers!

Golden Gazpacho With Feta

Golden Gazpacho With Feta
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  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.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.