Mushroom and Pea Gazpacho Soup

Recipe courtesy of Megan of Yumology

 

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.

2 cups of cooked peas
1 cup of diced cooked portobello mushroom
2 tsps balsamic vinegar
1 tbsp olive oil
1 cup of chopped cucumber
2 tsps Worcestershire sauce
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 lime juiced
1/2 cup chopped red onion
1 garlic clove minced

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.

Megan of Yumology is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge.

 

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