• Chilled Gazpacho with Corn & Edamame

    Posted on August 10, 2011 by in Appetizers, featured, Main Courses, Soups
    • 2 large tomatoes, chopped
    • 2 small cucumbers, chopped
    • 1 orange bell pepper, chopped
    • 1 red bell pepper, chopped
    • 1 cup tomato juice
    • 1/2 medium red onion, chopped
    • 2 small limes, juiced
    • 1/2 Tablespoon balsamic vinegar
    • 1 teaspoon cumin
    • 2 ears corn cooked + kernels sliced off OR 1 can, drained
    • 1 cup cooked or frozen/thawed edamame
    Combine tomatoes, cuke, peppers, tomato juice, red onion, and lime in a blender or food processor. Pulse until smooth (or as chunky as desired) 60-90 seconds or so. Add balsamic vinegar, cumin, and a dash of salt and pulse briefly. Stir in cooked corn and edamame and refrigerate several hours or overnight before devouring. SERVE CHILLY
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