Gazpacho Salsa

Name: Gazpacho Salsa
Prep time: 10 min
Total time: 10 min
Yield: 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

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."

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.

Nutrition Facts

1/2 cup: 60 calories, 1g fat (0 saturated fat), 0 cholesterol, 173mg sodium, 11g carbohydrate (4g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

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