Chilled Roasted Red Pepper Soup With Feta And Pesto Toasts - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
1 None red onion, finely chopped
2 cloves garlic, crushed
2 tsp mild paprika
1 None fresh long red chili pepper, seeded and finely chopped
2 cans (15 oz each) diced tomatoes
1 jar (16 oz) fire-roasted red peppers, drained and chopped
2 None vegetable bouillon cubes, crumbled
2 tsp brown sugar
2 tsp red wine vinegar
4 slices sourdough bread, toasted
2 tbsp store-bought basil pesto
1/2 cup crumbled feta cheese

Preparation

Heat oil in a large saucepan on medium heat. Add onion; cook, stirring, for 5 mins or until soft. Add garlic, paprika and chili pepper; cook, stirring, for 1 min or until fragrant.
Add tomatoes and peppers; stir to combine. Add crumbled bouillon cubes and 2 cups water. Bring to a boil. Reduce heat to low; simmer for 5 mins. Add sugar and vinegar. Remove from heat. Cool slightly.
Blend soup in batches in a blender until smooth. Transfer to a bowl. Cover and refrigerate until well chilled.
To serve, spread toast with basil pesto. Stir soup until well combined; divide among serving bowls. Top with feta. Serve with pesto toast.