Edamame Gazpacho

Edamame Gazpacho

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  • 3 cups tomatoes, seeded and diced
  • 10 ounces shelled edamame
  • 2 cups cucumber, peeled and diced
  • 1 cup diced green bell peppers
  • 1 cup diced orange or yellow bell peppers
  • 2/3 cup sliced green onions
  • 1 to 2 jalapeño peppers, seeded and diced
  • 1/4 cup chopped fresh parsley
  • 1/2 tablespoon chipotle powder or chili powder, or to taste
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon 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 tomato juice and vinegar and toss gently to combine. Add 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.

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