10-Minute Gazpacho
- 10m Prep Time
- 3m 0sCook Time
- 13m Ready In
A quick and refreshing gazpacho made with edamame, tomato, cucumber, and bell pepper in a chilled tomato juice base. Ready in just 10 minutes.
Ingredients
- 237 ml shelled edamame (frozen green soybeans) or baby lima beans
- 1 medium vine-ripened tomato seeded and chopped
- 1 small cucumber peeled, seeded and diced
- 1 small red or green bell pepper seeded and chopped
- 1 clove garlic minced
- 710 ml tomato-based vegetable cocktail such as V8 vegetable juice or Fresh Samantha Veggie Cha-Cha chilled
Nutrition (per serving, estimated)
Estimated based off 6 of 6 identified ingredients (per 100 g food data, scaled by amount).
Energy
278 cal
Protein
15.1 g
Carbohydrate
54.1 g
Fiber
13.2 g
Sugars
12 g
Sodium
323 mg
Total fat
1.37 g
Saturated fat
0.34 g
Monounsaturated fat
0.17 g
Polyunsaturated fat
0.5 g
Vitamins & minerals
- Calcium: 139 mg
- Iron: 4.51 mg
- Magnesium: 135 mg
- Phosphorus: 296 mg
- Potassium: 1372 mg
- Zinc: 2.09 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml shelled edamame (frozen green soybeans) or baby lima beans
Prepare
- 1 medium vine-ripened tomato, seeded and chopped
- 1 small cucumber, peeled, seeded and diced
- 1 small red or green bell pepper, seeded and chopped
- Mince 1 clove garlic
- 710 ml tomato-based vegetable cocktail such as V8 vegetable juice or Fresh Samantha Veggie Cha-Cha, chilled
Let's Cook
-
Step 1.
Cook edamame in boiling salted water until just tender, about 3 minutes. Drain and rinse under cold running water to chill quickly.
-
Step 2.
In a bowl, combine edamame, tomato, cucumber, bell pepper and garlic.
-
Step 3.
Pour in tomato juice cocktail. Add a generous grinding of black pepper. Serve in chilled bowls with an ice cube in the center.