Golden Gazpacho With Feta

Heat oven to 400° F. Spread the nuts on a rimmed baking sheet and toast, tossing occasionally, until golden, 5 to 6 minutes.

Working in batches, puree the tomatoes and bell pepper in a food processor.

Transfer to a large bowl. Stir in the vinegar and 1 ½ teaspoons salt.

Divide the soup among serving bowls and top with the Feta, basil, pine nuts, oil, and ¼ teaspoon pepper.

Serve with the prosciutto or salami and bread sticks (if desired).