Gazpacho with Garbanzo Bean Soup

Serves: 6

Ingredients

• 1 can (15 ounces) garbanzo beans, rinsed and drained
• 6 cups unsalted vegetable juice
• 1 cup 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 beans, 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.

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Nutritional Analysis

(per serving)