Name: Capsicum soup with feta and pesto toasts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 1 red onion, finely chopped; 2 cloves garlic, crushed; 2 teaspoon mild paprika; 1 fresh long red chilli, seeded, finely chopped; 2 400g cans chopped tomatoes; 450 gram jar fire-roasted peppers (capsicum), drained, chopped; 2 small vegetable stock cubes; 2 teaspoon brown sugar; 2 teaspoon red wine vinegar; 4 slices sourdough, toasted; 2 tablespoon bought basil pesto; 50 gram fetta, crumbled

Capsicum soup with feta and pesto toasts

When we think of soup, we usually think warming comfort food on cold days. But this easy chilled version combines the wonderful flavours of roasted capsicum and tomato with spices for a refreshing summer lunch or dinner party starter.

Capsicum Soup with Fetta and Pesto Toasts

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Serves 4

Prep

20M

Cook

15M

Total

35M

Ingredients

1 tablespoon vegetable or olive oil

1 red onion, finely chopped

2 cloves garlic, crushed

2 teaspoon mild paprika

1 fresh long red chilli, seeded, finely chopped

2 400g cans chopped tomatoes

450 gram jar fire-roasted peppers (capsicum), drained, chopped

2 small vegetable stock cubes

2 teaspoon brown sugar

2 teaspoon red wine vinegar

4 slices sourdough, toasted

2 tablespoon bought basil pesto

50 gram fetta, crumbled

Method

1.Heat oil in a large saucepan over moderate heat. Add onion; cook, stirring, for 5 minutes or until soft. Add garlic, paprika and chilli; cook, stirring, for 1 minute or until fragrant.

2.Add tomatoes and peppers; stir to combine. Add crumbled stock cubes and 2 cups water. Bring to the boil. Reduce heat to low; simmer for 5 minutes. Add sugar and vineger. Remove from heat. Cool slightly.

3.Blend or process soup in batches in a blender until smooth. Transfer to a bowl, cover and refrigerate until well chilled.

4.To serve, spread toast with basil pesto. Stir soup until well combined; divide among serving bowls. Top with fetta. Serve with pesto toast.

Make ahead: Cook soup a day ahead. Cover, then refrigerate. Use olive tapenade instead of pesto.
Note

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