Spring Gazpacho
  • 1cup peasthawed if frozen, blanched if fresh, plus extra for garnish
  • 1/3cup packed mint leaves
  • 1/2cup packed basil leaves
  • 1 small jalapeƱoseeded and chopped
  • 1 garlic clove
  • 1tsp freshly grated lemon zest
  • 2 Tbsp grated Parmesan cheese or nutritional yeast
  • 2 Tbsp raw pumpkin seeds
  • 1/2tsp fine sea saltdivided
  • 4 Tbsp extra-virgin olive oildivided
  • 1 – 28oz can no-salt-added diced tomatoes
  • 1/2 small fennel bulbtrimmed and roughly chopped, any fennel fronds saved for garnish
  • 1/2 English cucumberpeeled, seeded, and chopped
  • 1 medium red bell pepperseeded and roughly chopped
  • 1/2 small red onionfinely chopped
  • 1 Tbsp sherry vinegar
  • 1tsp coconut sugar
  • 1/4tsp freshly ground black pepper
  • 1/4tsp ground cumin
  • 1inch slice sourdough breadabout 1thick, or your favorite gluten-free bread
  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