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.

Recipe uploaded with Shop'NCook for iPhone.

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