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Gazpacho Salsa

  • 2 cups V8 juice
  • 1 pound tomatoes
  • 1 can (15 oz) garbanzo beans or chickpeas, rinsed & drained
  • 1 cup fresh or frozen corn
  • 1 medium green pepper
  • 1 small cucumber
  • 1/2 cup salsa
  • 1/4 cup chopped green onions
  • 1 tablespoon lime juice
  • 2 garlic cloves
  • 1/2 teaspoon sugar
  • 1/8 teaspoon pepper

Seed and chop tomatoes. Chop green pepper, dice cucumber and mince garlic cloves. In a bowl, combine all ingredients. Cover and refrigerate for at least 1 hour. Yield: 14 servings, 1/2 cup each.

Nutritional Analysis:
Calories – 69
Fat – 1gm
Sat Fat – Trace
Cholesterol – 0
Sodium – 221mg
Carbs – 14gm
Fiber – 3gm
Protein – 3gm

Diabetic Exchanges:
1 Vegetable
1/2 Starch

Papia

The author Papia

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