Gazpacho with Beans

Gazpacho With Beans Recipe

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Cathy Gillespie


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

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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
cucumbers, peeled, diced
1/2 c
vidalia onion, finely chopped
2 Tbsp
red wine vinegar
avocado, diced
6 Tbsp
plain yogurt


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

About Gazpacho with Beans

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