Golden Gazpacho With Feta

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
- Working in batches, puree the tomatoes and bell pepper in a food processor and transfer to a large bowl.
- 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.
- Serve with the prosciutto, salami, and bread sticks, if desired.
The Recipe Goes Well With...
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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