Gazpacho with chickpeas
Updated: 2017-03-30
For a new take on gazpacho, toss in chickpeas (also called garbanzo beans). You'll add flavor and fiber to this easy soup.
Serves 6
- 1 can (15 ounces) chickpeas (also called garbanzo beans), rinsed and drained
- 6 cups unsalted vegetable juice
- 1 cup (about 16) cherry tomatoes, quartered
- 1/2 cup chopped, seeded cucumber
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro or parsley
- 1/4 teaspoon hot pepper sauce
- 1 to 3 garlic cloves, minced
- 1/4 cup lime juice
- 6 lime wedges
In a large bowl, add the chickpeas, vegetable juice, tomatoes, cucumber, onion, cilantro, hot pepper sauce, garlic and lime juice. Stir well. Cover and place in the refrigerator for at least 1 hour or until well-chilled. To serve, ladle the cold soup into chilled individual bowls and garnish with a lime wedge. Serve immediately.
Nutritional analysis per serving
Calories: 125
Total carbohydrate: 24 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 7 g
Saturated fat:
Serving size: About 1.5 cups
Sodium:
Total fat: 1 g