Summer is coming to a close, and I couldn’t let it slip away without a gazpacho recipe!
I always think of chilled soups like savory smoothies… refreshing, healthy, and perfect for summer.
This soup is incredibly easy to make and comes together in the bowl of your food processor in ten minutes or less. You don’t need to chop up any vegetables finely or bring anything to a boil- this is seriously the easiest soup ever!
The base of the gazpacho is made of edamame, or soybeans. I buy mine frozen and shelled from Trader Joe’s. It’s definitely the easiest and most convenient way for me. To create a smoother texture, an avocado is thrown into the mix. The flavor is very subtle and not overpowering, rather what the avocado adds is the creaminess.
For this soup, I kept it simple. A little salt, pepper, basil, and a LOT of lemon. Sometimes, you just need to let the ingredients speak for themselves.
On top we have roasted corn (I used frozen, you can be ambitious and roast your own or use leftovers from the grill). Plain sweet white corn would work as well, but I like the flavor that the charred corn lends to the soup. And of course, the curried salt. A mixture of garam masala, sea salt, and a small amount of coconut oil, the salt is a pop of spice atop the mild gazpacho.
This gazpacho boasts some health benefits, too. Edamame is a great source of protein, and avocados have numerous nutritional bonuses, including lutein, high fiber content, oleic acid, and antioxidant boosters.
Perfect for a unique lunch or a lightened up dinner, this soup is a great (vegan!) summer meal.
Enjoy!
- 1 cup shelled edamame
- 2 cups water
- 2-3 fresh basil leaves
- 1 small avocado, peeled and pitted
- scant ¼ cup roasted corn
- juice of one lemon
- 1 tsp pepper
- 1 tbsp garam masala
- 2 tbsp sea salt, divided
- 1 tsp coconut oil, at room temperature
- Process edamame and basil until finely ground.
- Add avocado and process until almost paste-like.
- Add water and continue to process until smooth.
- Add lemon juice, 1 tsbp salt, and 1 tsp pepper and pulse to combine.
- Pour into bowl, cover, and set inside fridge to chill (about 30 minutes)
- In a separate bowl or using a mortar and pestle, combine garam masala, sea salt, and coconut oil.
- Top the gazpacho and serve.
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What a creative soup, Medha! I’ve never tried a chilled kind before, but I absolutely love all of the ingredients that go into this soup. I could eat edamame all day, every day…and it sounds perfect in this dish!
Thanks, Gayle!
I’ve never seen anything like this before, Medha, but I’m super impressed. I adore edamame but would never have thought of whisking it up with avocado. It definitely makes sense to me, though. I love the sound of this soup!
Aw thanks, Helen! My mind always just wants to put avocado in everything 🙂
Edamame and Avocado together sounds good… its very creative Medha!! Gazpacho looks delicious.. Love it!!
Thanks!!!
edamame gazpacho?!! Girl that sounds so crazy delicious!
Thanks, Ami!
What a beautiful and delicious summer soup! I love the addition of the roasted corn on top!
Thanks, Monet! It really brings it over the top 🙂
This gazpacho sounds wonderful, Medha! I love edamame and avocado and combining them with all those flavors sound amazing! Mmm and the roasted corn is such a great idea! What a wonderful summer soup!
Thanks so much!
This is just amazing! Where do I even begin with all the things I love here. I love that it’s got the protein from the edamame, so you can enjoy the refreshing soup on a hot day and your hunger is satisfied. Avocado, lemon, olive oil – that combo is just the best. And the roasted corn – an amazing touch! But I think that salt takes the cake for me! How incredibly creative!! I think I covered everything, lol! ; )
Wow thanks so much! The salt is my favorite part, too 🙂
I love all the flavors and textures going on in this soup, and the color is beautiful!
Thanks so much, Marcie!
I love edamame but don’t eat it often enough. This should make me gobble it up by the bowl full. Looks delicious!
Thanks so much! 🙂
Wow this looks crazily delicious!! Love that colour!
Thanks!
Ohhh I love a cold soup in the summer. The roasted corn would be a wonderfully sweet compliment to the creamy soup. It also looks very filling!
It is all of the above! Thanks, Allison 🙂
I’m not usually one for gazpacho but this one looks seriously delicious! I love the color and it looks so nice and thick, which is very appealing. 🙂
Thanks, Tina!
When I saw this recipe I said out loud “heck yeah!”. We will be picking our soy beans sure so this is totally happening!
Aw yay! 🙂
That sounds like a refreshing but substantial meal. Yum!
Thanks!
girrrl you had me with avocado – this looks awesome!! super creative, plus I love a good chilled soup for summer 🙂
Thank you 🙂
This soup is so pretty. I love that bright green color. This would so great to take to work for lunch.
Thanks, Cindy!
Ohhh its so pretty, not really a cold soup in the summer fan, but I say that from a frozen to the core mid winter perspective. I love avo and roasted corn – Heck Yeah! 🙂
This soup sounds amazing! Unfortunately summer is, but on the next sunny day I will surely recreate this
Aw thanks!