Edamame Gazpacho recipe | PCC Community Markets

Ingredients

• 3 cups tomatoes, seeded and diced
• 10 ounces shelled edamame
• 2 cups cucumber, peeled and diced
• 1 cup diced green bell peppers
• 1 cup diced orange or yellow bell peppers
• 2/3 cup sliced green onions
• 1 to 2 jalapeño peppers, seeded and diced
• 1/4 cup chopped fresh parsley
• 1/2 tablespoon chipotle powder or chili powder, or to taste
• 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