Soybean Gazpacho

Inspired by SOYJOY®, this cool, refreshing, healthy twist on the traditional Spanish dish is another fun way to get nutritious whole soy into your diet. During summer, take advantage of the fresh and colorful vegetables, like yellow and orange tomatoes. And for a guiltless finish, complement your creation with your favorite SOYJOY® flavor.

Serves: 8

Prep Time:

Cook Time: 30 min.

Nutrition Score per serving:

5 grams protein from whole soy per serving

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Ingredients

4 cups tomatoes, roughly chopped (about 4 whole tomatoes)
3 cloves garlic, minced
1 cucumber, roughly chopped
2 celery stalks, roughly chopped
1 onion, roughly chopped
1 bell pepper, roughly chopped
4 cups tomato juice (32 ounces)
1 (15-ounce) can soybeans, rinsed and drained
1/4 cup white wine vinegar
1 tablespoon extra virgin olive oil
3 tablespoons lemon juice
3 tablespoons reduced-sodium soy sauce
2 sprigs tarragon, stems removed
Salt and pepper to taste

Directions

Combine all ingredients in a large bowl, reserving some of the chopped tomatoes and cucumbers for garnish. Place 2 cups of the mixture, small amounts at a time, in a blender or food processor and blend lightly to desired consistency. Transfer blended mixture to a non-metal storage container. Once the full mixture has been blended, place storage container in the refrigerator for at least 2-3 hours prior to serving. Serve cold, and garnish with chopped vegetables.