Capsicum Soup With Feta and Pesto Toast

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

• Ready In: 35 mins
• 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.