Anna Williams
How to Make It
Step 1
Heat oven to 400° F. Spread the nuts on a rimmed baking sheet and toast, tossing occasionally, until golden, 5 to 6 minutes.
Step 2
Working in batches, puree the tomatoes and bell pepper in a food processor.
Step 3
Transfer to a large bowl. Stir in the vinegar and 1 ½ teaspoons salt.
Step 4
Divide the soup among serving bowls and top with the Feta, basil, pine nuts, oil, and ¼ teaspoon pepper.
Step 5
Serve with the prosciutto or salami and bread sticks (if desired).