Gazpacho with Beans

Gazpacho With Beans

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Cathy Gillespie


Great summer dish. I like it with tortilla chips...not traditional, but a perfect crunch.


☆☆☆☆☆ 0 votes

No-Cook or Other


  • 1 clove
  • 1 pinch
    coarse sea salt
  • 3 lb
    tomatoes, peeled, seeded, chopped
  • 12 oz
    vegetable cocktail sauce
  • 1 c
    edamame, shelled, cooked 5 minutes in boiling water
  • 1 c
    bell pepper, finely diced
  • 2
    cucumbers, peeled, diced
  • 1/2 c
    vidalia onion, finely chopped
  • 2 Tbsp
    red wine vinegar
  • 1
    avocado, diced
  • 6 Tbsp
    plain yogurt
  • ·

How to Make Gazpacho with Beans


  1. Smash garlic, sprinkle with salt & chop into paste.
  2. Combine tomatoes, 1/2 cup vegetable juice and garlic mixture into food processor; process until coarsely pureed. Transfer to a large bowl.
  3. Stir in edamame, cucumbers, bell peppers, onion, vinegar and remaining vegetable juice. Cover and refrigerate minimum 4 hours up to overnight.
  4. Ladle soup and garnish with avocado and a dollop of yogurt.

Printable Recipe Card

About Gazpacho with Beans

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian Gluten-Free
Other Tag: Quick & Easy

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