Chilled Roasted Red Pepper Soup With Feta And Pesto Toasts

• 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

1. 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.
2. 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.
3. Blend 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 feta. Serve with pesto toast.

vegetable, red onion, garlic, paprika, long red chili pepper, tomatoes, red peppers, vegetable bouillon cubes, brown sugar, red wine vinegar, bread, storebought basil pesto, feta cheese

Taken from recipes-plus.com/api/v2.0/recipes/22198 (may not work)