• Serves
    6
  • 125
    Calories

Dietician's Tip: For a new take on gazpacho, toss in chickpeas. Adding chickpeas more than doubles the soup's fiber content — bringing it from 2 grams fiber without chickpeas to 5 grams fiber with chickpeas.

Ingredients

  • 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

Directions

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

Serving size: About 1.5 cups

  • Calories 125
  • Cholesterol 0 mg
  • Monounsaturated fat 0.5 g
  • Saturated fat Trace
  • Sodium 156 mg
  • Total carbohydrate 24 g
  • Dietary fiber 5 g
  • Protein 7 g
  • Serving size About 1.5 cups
  • Total fat 1 g
  • Nuts, seeds and dry beans 1
  • Vegetables 2
  • Protein and dairy 1/2
  • Vegetables 3
  • Nonstarchy vegetables 2
  • Starches 1
Last Updated: 03-30-2017
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