gazpacho with beans

Name: Gazpacho with Beans
Cuisine: American
Ingredients: 1 clove(s) garlic; 1 pinch(es) coarse sea salt; 3 pound(s) tomatoes, peeled, seeded, chopped; 12 ounce(s) vegetable cocktail sauce; 1 cup(s) edamame, shelled, cooked 5 minutes in boiling water; 1 cup(s) bell pepper, finely diced; 2 - cucumbers, peeled, diced; 1/2 cup(s) vidalia onion, finely chopped; 2 tablespoon(s) red wine vinegar; 1 - avocado, diced; 6 tablespoon(s) plain yogurt; - tabasco

4 Pinches

Cathy Gillespie

ARIZONA CITY, AZ

Updated on May 6, 2015

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

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Ingredients

1 clove garlic
1 pinch coarse sea salt
3 pounds tomatoes, peeled, seeded, chopped
12 ounces vegetable cocktail sauce
1 cup edamame, shelled, cooked 5 minutes in boiling water
1 cup bell pepper, finely diced
2 - cucumbers, peeled, diced
1/2 cup vidalia onion, finely chopped
2 tablespoons red wine vinegar
1 - avocado, diced
6 tablespoons plain yogurt
- tabasco

How To Make gazpacho with beans

Step 1

Smash garlic, sprinkle with salt & chop into paste.

Step 2

Combine tomatoes, 1/2 cup vegetable juice and garlic mixture into food processor; process until coarsely pureed. Transfer to a large bowl.
Step 3

Stir in edamame, cucumbers, bell peppers, onion, vinegar and remaining vegetable juice. Cover and refrigerate minimum 4 hours up to overnight.
Step 4

Ladle soup and garnish with avocado and a dollop of yogurt.
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