Gazpacho with Garbanzo Bean Soup

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Serves: 6


  • 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


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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Gazpacho with Garbanzo Bean Soup

Nutritional Analysis

(per serving)

Calories 191
Fat  2 g
Saturated Fat  trace
Protein  7 g
Carbohydrates  38 g
Fiber  9 g
Cholesterol  0 mg
Sodium  158 mg

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