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Southwest Gazpacho

Southwest Gazpacho

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  • Makes: 6 servings
  • Prep 20 mins
  • Chill 8 hrs
  • Serving Size: 1 cup
  • Carb Grams Per Serving: 13

Ingredients

  • 2 cups Black Bean and Corn Salsa (see Recipe Center)
  • 1 pound tomatoes (about 3 tomatoes), cored and chopped
  • 1 14 - ounce can reduced-sodium chicken broth or vegetable broth
  • 1 small cucumber, peeled and chopped (about 1/2 cup)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Worcestershire sauce
  • Snipped fresh cilantro (optional)

Directions

  1. In a blender or food processor, combine 1-1/2 cups of the Black Bean, Grilled Corn, and Jicama 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 1/2 cup salsa. Pass cilantro. Makes 6 (about 1-cup) servings.

Make Ahead Tip

  • Prepare as directed in step 1. Cover and chill for up to 24 hours. Continue as directed in step 2.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 63 cal., 313 mg sodium, 13 g carb. (3 g fiber), 5 g pro.

Diabetic Exchanges

Vegetables (d.e): 1; Starch (d.e): 0.5

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