Capsicum Soup With Feta and Pesto Toast

Submitted by Chickee

"A quick chilled soup with a few special flavours thrown in. From Recipes + January 2013."

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 4

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.