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

Diabetic Living Magazine
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Ingredients

Associated Recipes

Directions

  • In a blender or food processor, combine 1 1/2 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.

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  • Top individual servings with the remaining 1/2 cup salsa. Pass cilantro.

Tips

To make ahead: Prepare as directed in step 1. Cover and chill for up to 24 hours. Continue as directed in step 2.

Nutrition Facts

63 calories; 313 mg sodium. 13 g carbohydrates; 5 g protein; Full Nutrition