Garbanzo Gazpacho Recipe

Garbanzo Gazpacho RecipePhoto by: Taste of Home Garbanzo Gazpacho Recipe Rating 4

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

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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

Taste of Home

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