Capsicum Soup With Feta and Pesto Toast |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A quick chilled soup with a few special flavours thrown in. From Recipes + January 2013. Ingredients:
1 tablespoon olive oil |
1 onion, finely chopped |
2 crushed garlic cloves |
2 teaspoons mild paprika |
1 teaspoon minced chili |
2 (400 g) cans chopped tomatoes |
2 large red capsicums, chargrilled and skin removed |
2 cups vegetable stock |
2 teaspoons brown sugar |
2 teaspoons red wine vinegar |
50 g feta cheese, crumbled |
4 slices sourdough bread, toasted |
2 tablespoons basil pesto |
Directions:
1. Heat oil in a large saucepan and saute onion until soft.
2. Add onion, chilli and paprika, cook 1 minute until fragrant.
3. Add tomatoes and capsicums, and stock, stir to combine. Bring to the boil and simmer 5 minutes.
4. Add sugar and vinegar and remove from heat. Cool slightly.
5. Blend or process in batches until smooth. Transfer to a bowl and cover and refrigerate until cold.
6. To serve, spread toast with pesto and serve with soup topped with feta cheese.
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