Edamame Gazpacho

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Edamame Gazpacho

 

3 cups diced seeded tomatoes

10 ounces edamame, shelled

2 cups diced peeled cucumber

1 cup diced seeded green pepper

1 cup diced seeded orange or yellow pepper

2/3 cup sliced green onion

1 to 2 jalapenos, seeded, diced

1/4 cup freshly chopped parsley

2 tablespoon freshly chopped dill

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 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.

 

 

 

 

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