Anna Williams
Hands-On Time
20 Mins
Total Time
20 Mins
Serves 4

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).

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