1cuppeasthawed if frozen, blanched if fresh, plus extra for garnish
1/3cuppacked mint leaves
1/2cuppacked basil leaves
1small jalapeñoseeded and chopped
1tspfreshly grated lemon zest
2Tbsp grated Parmesan cheese or nutritional yeast
2Tbsp raw pumpkin seeds
1/2tspfine sea saltdivided
4Tbsp extra-virgin olive oildivided
1 – 28ozcan no-salt-added diced tomatoes
1/2small fennel bulbtrimmed and roughly chopped, any fennel fronds saved for garnish
1/2English cucumberpeeled, seeded, and chopped
1medium red bell pepperseeded and roughly chopped
1/2small red onionfinely chopped
1Tbsp sherry vinegar
1/4tspfreshly ground black pepper
1inchslice sourdough breadabout 1thick, or your favorite gluten-free bread
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.
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