Garbanzo Gazpacho Recipe
Garbanzo Gazpacho Recipe photo by Taste of Home

Garbanzo Gazpacho Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

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

Nutritional Facts

1 cup: 126 calories, 1g fat (trace saturated fat), trace cholesterol, 933mg sodium, 23g carbohydrate (0g sugars, 4g fiber), 6g protein Diabetic Exchanges:1-1/2 starch

Directions

  1. In a large bowl, combine all the ingredients; cover and refrigerate until serving. Yield: 6 servings.
Originally published as Garbanzo Gazpacho in Quick Cooking March/April 2001, p27

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