Spring Gazpacho

The beauty of this Spring Gazpacho is that it’s greater than the sum of its parts. It just goes to show that thoughtful and (dare we suggest) fancy fare doesn’t need to be complicated. The pea pesto garnish will make more than you need, but it’s a delicious accompaniment to almost any meal and keeps well for up to a week when refrigerated in an airtight container.

TIP: Make this soup into a main meal by treating it as a blank canvas for additional garnishes. With a little fridge foraging, you can easily pull together a variety of ingredients that will take this from appetizer to main course.

Spring Gazpacho

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Servings

4

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Ingredients

• 1 cup peas thawed if frozen, blanched if fresh, plus extra for garnish
• 1/3 cup packed mint leaves
• 1/2 cup packed basil leaves
• 1 small jalapeño seeded and chopped
• 1 garlic clove
• 1 tsp freshly grated lemon zest
• 2 Tbsp grated Parmesan cheese or nutritional yeast
• 2 Tbsp raw pumpkin seeds
• 1/2 tsp fine sea salt divided
• 4 Tbsp extra-virgin olive oil divided
• 1 - 28 oz can no-salt-added diced tomatoes
• 1/2 small fennel bulb trimmed and roughly chopped, any fennel fronds saved for garnish
• 1/2 English cucumber peeled, seeded, and chopped
• 1 medium red bell pepper seeded and roughly chopped
• 1/2 small red onion finely chopped
• 1 Tbsp sherry vinegar
• 1 tsp coconut sugar
• 1/4 tsp freshly ground black pepper
• 1/4 tsp ground cumin
• 1 inch slice sourdough bread about 1thick, or your favorite gluten-free bread

Ingredients 1 cup peas thawed if frozen, blanched if fresh, plus extra for garnish 1/3 cup packed mint leaves 1/2 cup packed basil leaves 1 small jalapeño seeded and chopped 1 garlic clove 1 tsp freshly grated lemon zest 2 Tbsp grated Parmesan cheese or nutritional yeast 2 Tbsp raw pumpkin seeds 1/2 tsp fine sea salt divided 4 Tbsp extra-virgin olive oil divided 1 - 28 oz can no-salt-added diced tomatoes 1/2 small fennel bulb trimmed and roughly chopped, any fennel fronds saved for garnish 1/2 English cucumber peeled, seeded, and chopped 1 medium red bell pepper seeded and roughly chopped 1/2 small red onion finely chopped 1 Tbsp sherry vinegar 1 tsp coconut sugar 1/4 tsp freshly ground black pepper 1/4 tsp ground cumin 1 inch slice sourdough bread about 1thick, or your favorite gluten-free bread

Servings 4 Print Recipe

Instructions

1. Start by making pea pesto garnish. In bowl of food processor fitted with steel blade attachment or blender, add peas, mint, basil, jalapeno, garlic clove, lemon zest, cheese or nutritional yeast, pumpkin seeds, and 1/4 tsp salt. Process until a chunky paste forms. With processor running, drizzle in 2 Tbsp olive oil until you have a thick and textured sauce. Transfer to airtight container and keep refrigerated until ready to use. Wipe out processor and set it up again to make soup. No need to wash it.
2. In processor, place tomatoes along with their juices, fennel, cucumber, bell pepper, onion, sherry vinegar, coconut sugar, black pepper, cumin, bread, remaining 1/4 tsp salt, and 2 Tbsp olive oil, and blend until smooth. Transfer to airtight container and refrigerate for 3 to 4 hours.
3. To serve, divide chilled soup among serving bowls. Swirl in a dollop of pea pesto before garnishing with additional peas, some fennel fronds, and a grind of fresh black pepper, if desired.

Recipe Notes

Per serving: 222 calories; 4 g protein; 15 g total fat (2 g sat. fat); 19 g total carbohydrates (7 g sugars, 4 g fiber); 326 mg sodium