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Capsicum Soup With Feta and Pesto Toast

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“A quick chilled soup with a few special flavours thrown in. From Recipes + January 2013.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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