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Gazpacho Salsa Recipe

Betty Hatfield of Aurora, Colorado combines fresh veggies, garbanzo beans and purchased salsa in the zippy party dip. Served with tortilla chips, it's a surefire crowd-pleaser. "I found this recipe years ago and have been making it ever since," she says. "It's one of my husband's favorites."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Gazpacho Salsa Recipe

Prep: 10 min. + chilling

Yield: 14 Servings

10 10

Ingredients

2 cups V8 juice
1 pound tomatoes, seeded and chopped
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup fresh or frozen corn
1 medium green pepper, chopped
1 small cucumber, diced
1/2 cup salsa
1/4 cup chopped green onions
1 tablespoon lime juice
2 garlic cloves, minced
1/2 teaspoon sugar
1/8 teaspoon pepper

Directions

In a bowl, combine all ingredients. Cover and refrigerate for at least 1 hour. Yield: 14 servings.

Nutritional Facts 1/2 cup equals 60 calories, 1 g fat (trace saturated fat), 0 cholesterol, 173 mg sodium, 11 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

Originally published as Gazpacho Salsa in Light & Tasty February/March 2002, p7