Author
Gazpacho soup is refreshingly cold on hot summer days. This version of the classic cold tomato soup utilizes spring peas and mushrooms to create an sweet, healthy snack.
Shop for Ingredients
Make a list for the store or order online.
Ingredients
Scale
- 2 cups of cooked peas
- 1 cup of diced cooked portabella mushroom
- 2 teaspoons balsamic vinegar
- 1 tablespoon olive oil
- 1 cup of chopped cucumber
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 lime, juiced
- 1/2 cup chopped red onion
- 1 garlic clove minced
Instructions
- As simple as adding all of the ingredients to a food processor and pulsing until smooth.
- Cover and chill for 2 hours or up to overnight for the best and most flavorful results.
Notes
Megan of Yumology is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge.
Megan of Yumology is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge.
Did you make this recipe?
Share a photo and tag us — we can’t wait to see what you’ve made!
