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Food

Spring Gazpacho

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Spring Gazpacho

The beauty of this recipe is that it’s greater than the sum of its parts. It just goes to show that thoughtful and (dare I 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.

Prep

15 min

Cook

180 min

Servings

4

Ingredients

  • 1 cup (250 mL) peas, thawed if frozen, blanched if fresh, plus extra for garnish
  • 1/3 cup (80 mL) packed mint leaves
  • 1/2 cup (125 mL) packed basil leaves
  • 1 small jalapeno, seeded and chopped
  • 1 garlic clove
  • 1 tsp (5 mL) freshly grated lemon zest
  • 2 Tbsp (30 mL) grated Parmesan cheese or nutritional yeast
  • 2 Tbsp (30 mL) raw pumpkin seeds
  • 1/2 tsp (2 mL) fine sea salt, divided
  • 4 Tbsp (60 mL) extra-virgin olive oil, divided
  • 28 oz (796 mL) 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 (15 mL) sherry vinegar
  • 1 tsp (5 mL) coconut sugar
  • 1/4 tsp (1 mL) freshly ground black pepper
  • 1/4 tsp (1 mL) ground cumin
  • 1 slice sourdough bread, about 1 inch (2.5 cm) thick, or your favourite gluten-free bread

Nutrition

Per serving:

  • calories 222
  • protein 4g
  • fat 15g
    • saturated fat 2g
    • trans fat 0g
  • carbodhyrates 19g
    • sugars 7g
    • fibre 4g
  • sodium 326mg

Directions

01
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 (1 mL) salt. Process until a chunky paste forms. With processor running, drizzle in 2 Tbsp (30 mL) 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.
02
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 (1 mL) salt, and 2 Tbsp (30 mL) olive oil, and blend until smooth. Transfer to airtight container and refrigerate for 3 to 4 hours.
03
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.

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