10-Minute Gazpacho page

Ingredients

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• 1  cup  (4 oz.) shelled edamame (frozen green soybeans) or baby lima beans
• 1  -  medium vine-ripened tomato, seeded and chopped  
• 1  -  small cucumber, peeled, seeded and diced  
• 1  -  small red or green bell pepper, seeded and chopped  
• 1  clove  garlic, minced  
• 3  cups  tomato-based vegetable cocktail such as V8 vegetable juice or Fresh Samantha Veggie Cha-Cha, chilled  
• 1 Cook edamame in boiling salted water until just tender, about 3 minutes. Drain and rinse under cold running water to chill quickly. 
• 2 In a bowl, combine edamame, tomato, cucumber, bell pepper and garlic. 
• 3 Pour in tomato juice cocktail. Add a generous grinding of black pepper.
• Serve in chilled bowls with an ice cube in the center. 
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•   Preparation - Estimated cooking time: under 30 minutes -    
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