Edamame Gazpacho

 
3 cups tomatoes, deseeded, and diced
10 oz. edamame, shelled
2 cups cucumber, peeled, and diced
1 cup green pepper, destemmed, deseeded, and diced
1 cup orange or yellow pepper, destemmed, deseeded, and diced
2/3 cup green onion, sliced
1-2 jalapenos (to taste), destemmed, deseeded, and diced
1/4 cup freshly chopped parsley
2 T. freshly chopped dill
1 T. garlic, minced
1/2 t. salt
1/4 t. freshly ground black pepper
3 cups tomato juice
1/4 cup red wine or balsamic vinegar
 

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.

Serves 6-8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett