Chilled Edamame Gazpacho with Roasted Corn and Curried Salt
Author: 
Recipe type: Lunch
Prep time: 
Total time: 
Serves: 2
 
Perfect for a unique lunch or a lightened up dinner, this soup is a great, healthy vegan summer meal.
Ingredients
  • 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
Instructions
  1. Process edamame and basil until finely ground.
  2. Add avocado and process until almost paste-like.
  3. Add water and continue to process until smooth.
  4. Add lemon juice, 1 tsbp salt, and 1 tsp pepper and pulse to combine.
  5. Pour into bowl, cover, and set inside fridge to chill (about 30 minutes)
  6. In a separate bowl or using a mortar and pestle, combine garam masala, sea salt, and coconut oil.
  7. Top the gazpacho and serve.
Recipe by Whisk & Shout at https://whiskandshout.com/chilled-edamame-gazpacho-with-roasted-corn-and-curried-salt/