Gazpacho with Spring Pesto

Ingredients

• For the soup:
• 1 leek, white and light green parts only (save those green fibrous parts for stock!)
• 1 tablespoon butter
• Salt and pepper, to taste
• 1/2 red onion
• 1 tablespoon sherry or red wine vinegar
• Pinch sugar
• 2 teaspoons olive oil
• 1 cup (heaping) cubed sourdough bread (from about 3 slices)
• one 28-ounce can crushed tomatoes with basil
• For the spring pea pesto (makes extra—halve if you don't want leftovers!):
• 1 cup peas, thawed if frozen, blanched if fresh
• Generous handful fresh basil
• 1 garlic clove
• 1 tablespoon chopped preserved lemon
• 1/4 cup finely grated Pecorino Romano cheese
• 2 tablespoons pine nuts
• 2 to 3 tablespoons extra-virgin olive oil
• Salt, to taste

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