- 0:20 Prep
- 0:07 Cook
- 4 Servings
- Capable cooks
Pepitas make a crunchy addition to this quick and refreshing summer soup.
Ingredients
- 2 tablespoons pumpkin seeds (pepitas)
- Olive oil cooking spray
- 1/4 teaspoon smoked paprika
- 1kg ripe tomatoes, chopped
- 2 large yellow capsicums, chopped
- 1/2 cup fresh basil leaves
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 75g feta, crumbled
- Buttered light rye bread, toasted, to serve
- Small fresh basil leaves, to serve
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place pepitas on prepared tray. Spray with oil. Sprinkle with paprika. Toss to coat. Bake for 5 to 7 minutes or until toasted.
- Step 2Meanwhile, place tomato, capsicum, basil, vinegar and oil in a food processor. Process until almost smooth and combined.
- Step 3Divide soup between bowls. Top with pepitas, fetta and basil leaves. Serve with rye toast.
- Vegetarian
Nutrition
1536 kj
Energy
21g
Fat Total
6.7g
Saturated Fat
7.3g
Fibre
12.5g
Protein
22mg
Cholesterol
477mg
Sodium
28.1g
Carbs (total)
All nutrition values are per serve
Notes
Storing the tomatoes in the fridge will make the soup a bit colder and more refreshing.
Add a delicious smoky flavour to the soup by slicing some chorizo and roasting it with the pepitas.
Make double the quantity of pepitas to have as a healthy snack.
Related Video
- Author: Liz Macri
- Image credit: Craig Wall & Andrew Young
- Publication: Super Food Ideas
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