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Gazpacho with smoky pepitas
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Prep Time:
20 minutes
Cook Time:
7 minutes
Total Time:
27 minutes
Add a delightful crunch to your summer soup with pepitas.
Ingredients:
  • 40.00 ml pumpkin seeds (pepitas)
  • Olive oil cooking spray
  • 0.63 gm smoked paprika
  • 1kg ripe tomatoes, chopped
  • 2 large yellow capsicums, chopped
  • 125.00 ml fresh basil leaves
  • 40.00 ml red wine vinegar
  • 75g feta, crumbled
  • Buttered light rye bread, toasted, to serve
  • Small fresh basil leaves, to serve
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced and line a baking tray with baking paper. Spread pepitas on the tray, spray with oil, sprinkle with paprika, and toss to coat. Bake for 5 to 7 minutes until toasted.
  • Combine tomato, capsicum, basil, vinegar, and oil in a food processor and blend until smooth and well combined.
  • Ladle the soup into bowls and garnish with pepitas, feta, and fresh basil leaves. Enjoy with a side of rye toast.

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