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Golden Gazpacho Soup
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| Serves 4| Hands-On Time: 20m | Total Time: 20m 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 | |
| pepper | |
| 4 ounces | Feta, crumbled (1 cup) |
| 1/2 cup | fresh basil leaves, torn |
| 2 tablespoons | extra-virgin olive oil |
Directions
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.
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