Serves 3 / If you like gazpacho, you’ll love this refreshing soup. Vegetables may be diced in advance to save time, but for best texture and color, add them and the edamame just before serving. When making crisps, be certain to use shredded Parmesan instead of grated; thick shards help the crisps hold together better. Store extra crisps in an airtight container at room temperature.
1 pound ripe red tomatoes, diced
1¾ cups peeled, seeded, and finely chopped cucumber (2 small), divided
1 clove garlic
¼ cup chopped red onion
1½ tablespoons red wine vinegar
1 teaspoon paprika
¼ teaspoon sea salt
2/3 cup frozen, shelled edamame, thawed
½ cup finely diced yellow (or other color) bell pepper
Pecan-Parmesan Crisps (optional)
¼ cup pecans
¾ cup large-shredded (not grated) Parmesan cheese
1. Put tomatoes, 1 cup diced cucumber, garlic, onion, vinegar, paprika, and salt in a blender. Blend on medium-low speed until smooth. Pass through a strainer to remove seeds, skin, and any excess pulp; press solids to extract all juices. For best flavor, chill soup 2 or more hours to meld flavors. Soup will stay fresh in the refrigerator for 2 days.
2. To make crisps: Preheat oven to 350º. Pour pecans into food processor. Process until finely chopped; remove to a small mixing bowl. Stir in Parmesan. Line a baking sheet with parchment paper and mound mixture on sheet, 1 tablespoon at a time. Flatten each mound slightly to create 2 ½-inch rounds. Bake 10–13 minutes, until lightly golden. Cool completely before removing from pan with a thin spatula. Store in an airtight container. (Makes 10–12.)
3. Ladle soup into two bowls. Divide remaining 3/4 cup cucumber, edamame, and diced peppers among bowls. Serve with crisps.
PER SERVING: 88 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 6g protein, 14g carb, 5g fiber, 238mg sodium
