Spring Gazpacho
Servings 4
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
Instructions
- 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.
- 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.
- 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.
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