Garbanzo Gazpacho Recipe

Garbanzo Gazpacho Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

This chunky chilled soup is terrific in warm weather, but our family loves it so much I often prepare it in winter, too. I made some slight changes to suit our tastes, and the fresh flavorful combination has been a favorite ever since. —Mary Ann Gomez Lombard, Illinois

This recipe is:

Contest Winning

Quick

Diabetic Friendly

[X]

Rate Garbanzo Gazpacho Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Garbanzo Gazpacho Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

30 30

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1-1/4 cups V8 juice
1 cup beef broth
1 cup quartered cherry tomatoes
1/2 cup chopped seeded cucumber
1/4 cup chopped red onion
1/4 cup minced fresh cilantro
3 tablespoons lime juice
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce

Directions

In a large bowl, combine all the ingredients; cover and refrigerate until serving. Yield: 6 servings.

Nutritional Analysis: One serving (1 cup) equals 126 calories, 1 g fat (trace saturated fat), trace cholesterol, 933 mg sodium, 23 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchange: 1-1/2 starch.

Originally published as Garbanzo Gazpacho in Quick Cooking March/April 2001, p27