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Gazpacho Salsa Recipe

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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."
TOTAL TIME: Prep: 10 min. + chilling
MAKES:14 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 14 servings

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

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.

Directions

  1. In a bowl, combine all ingredients. Cover and refrigerate for at least 1 hour. Yield: 14 servings.
Originally published as Gazpacho Salsa in Light & Tasty February/March 2002, p7

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.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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