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A quick, simple gazpacho recipe with a protein twist.
I’ve been meaning to make gazpacho for some time now, but only got around to it last night as I whipped up a number of meals for the week. This one was my biggest success and the best part is that it’s so easy, it’s not even funny.
Basically, this soup is a blend of fresh veggies with the addition of some cooked, shelled edamame added in after blending to increase the protein and give the soup a little substance. You can even add the edamame to the puree if you prefer. I prefer to keep them whole and add them after blending to give it a chunkier texture.
Amazing Gazpacho Starts with Great Salt
Since this is essentially a raw blend of vegetables, there’s no opportunity to fuse flavors with cooking. With that, you have to rely on a really good seasoning to optimize and highlight the natural flavor of the veggies. This is where a good sea salt comes in. Personally, I love Maldon Salt. It’s a hand-crafted salt that brings anything you add it to to life.
You guys, I’m not even kidding. I talk about this stuff all the time on my blog. It simple makes everything taste amazing. Go get yourself some! It’s not expensive and it also makes a great gift for the foodie folks in your life.
- 4 celery stocks
- 2 red or orange peppers
- 2 cups of raw baby spinach
- 1 cup basil leaves
- ½ cup cilantro
- 3 tablespoons lemon juice
- 2 tablespoons of olive oil
- 2 tablespoons low sodium tamari
- 1 medium cucumber
- Salt and pepper to taste
- 1 cup shelled and cooked edamame
- Simply blend soup ingredients and add shelled, cooked edamame at the end. They can be slightly blended or left whole.
Nutrition InformationYield 4 Serving Size 4 Servings
Amount Per Serving Calories 130
Caren is a certified yoga teacher, fitness instructor and author of The Fit Habit. Here she shares simple, low carb recipes, quick home workout ideas and practical ways to foster mind + body wellness.