Ten Minute Gazpacho
10m prep 3m 0s cook 13m ready
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
- 1 cup 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
- 3 cup 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).
Vitamins & minerals
- Calcium: 112 mg
- Iron: 1.83 mg
- Magnesium: 45.5 mg
- Phosphorus: 119 mg
- Potassium: 715 mg
- Zinc: 0.9 mg
Let's Cook
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Step 1.
Cook edamame in boiling salted water until just tender, about 3 minutes. Drain and rinse under cold running water to chill quickly.
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Step 2.
In a bowl, combine edamame, tomato, cucumber, bell pepper and garlic.
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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.
Ratings & reviews
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