Chilled Edamame Gazpacho with Roasted Corn and Curried Salt
Author: Whisk & Shout
Recipe type: Lunch
Prep time:
Total time:
Serves: 2
- 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.
Recipe by Whisk & Shout at https://whiskandshout.com/chilled-edamame-gazpacho-with-roasted-corn-and-curried-salt/
3.2.1311