Edamame Gazpacho

Recipe Ingredients

3 cups	187g / 6.6oz	Diced seeded tomatoes
10 oz	284g	Edamame - shelled
2 cups	292g / 10oz	Diced peeled cucumber
1 cup	146g / 5.1oz	Diced seeded green pepper
1 cup	146g / 5.1oz	Diced seeded orange or yellow pepper
2/3 cup	41g / 1.4oz	Sliced green onion
1		Jalapeños - (to 2 to taste) - seeded, diced
1/4 cup	36g / 1.3oz	Freshly-chopped parsley
2 tablespoons	30ml	Freshly-chopped dill
1 tablespoon	15ml	Minced garlic
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
3 cups	711ml	Tomato juice
1/4 cup	59ml	Red wine
		= (or balsamic vinegar)

Recipe Instructions

In a large glass bowl, place all of the ingredients except the tomato juice and vinegar, and toss gently to combine. Add the tomato juice and vinegar and stir gently to combine.

Cover and refrigerate for several hours to allow the flavors to blend. Taste and adjust seasonings, as needed, before serving.

This recipe yields 6 to 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.