Southwest Gazpacho

Southwest Gazpacho

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From: Diabetic Living Magazine

Add pizzazz to any meal by starting it off with this refreshing gazpacho soup, topped with a delicious black bean and corn salsa.

Ingredients 6 servings

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Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2 cups Black Bean and Corn Salsa (see associated recipe)
  • 1 pound tomatoes (about 3 tomatoes), cored and chopped
  • 1 (14.5 ounce) can reduced-sodium chicken broth or vegetable broth
  • 1 small cucumber, peeled and chopped (about ½ cup)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Worcestershire sauce
  • Snipped fresh cilantro (optional)

Preparation

  • Prep

  • Ready In

  1. In a blender or food processor, combine 1½ cups of the Black Bean and Corn Salsa; the tomatoes; broth; cucumber; vinegar; and Worcestershire sauce. Cover and blend or process until smooth. Transfer to a large bowl. Cover and chill for 8 hours.
  2. Top individual servings with the remaining ½ cup salsa. Pass cilantro.
  • To make ahead: Prepare as directed in step 1. Cover and chill for up to 24 hours. Continue as directed in step 2.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 63 calories; 0 g fat(0 g sat); 3 g fiber; 13 g carbohydrates; 5 g protein; 0 mg cholesterol; 313 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, ½ starch

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