Golden Gazpacho With Feta

1 Review
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Anna Williams
Hands-On Time
20 Mins
Total Time
20 Mins
Yield
Serves 4
By Sara Quessenberry and Kate Merker
August 2008

Ingredients

  • 1/4 cup pine nuts
  • 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
  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound thinly sliced prosciutto and/or salami (optional)
  • 8 bread sticks (optional)

Nutritional Information

  • Calories 254
  • Calories 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

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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