Chilled Tomato-Vegetable Soup with Pecan-Parmesan Crisps
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.
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Cooking tools:
- Blender
- Food processor
- Fine-mesh sieve
- Oven
- Baking sheet
- Parchment paper
- Spatula
- Ladle
- Mixing bowl
- Serving bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Refrigerator
- Airtight container
Ingredients
- 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
- ¼ cup pecans
- ¾ cup large-shredded (not grated) Parmesan cheese
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