Gazpacho with Chickpeas
By Heather Bauer, RD, CDN | August 2007 | SUBSCRIBE | VIEW ARCHIVE

Low calorie soups and salads are invaluable as natural appetite suppressants. Since soups and salads are full of water (or watery ingredients), they help to fill you up before you indulge in a big lunch or dinner. Moreover, if you add extra fiber to your meal, you will also feel fuller sooner. This recipe combines all of these aspects in one easy, refreshing, and tasty dish. No need for diet pills when you can fill up on veggies!

Serves 6

2 – 14.5 oz cans diced tomatoes, with juice
½ cup tomato juice
2 Tbsps extra-virgin olive oil
1 seedless cucumber, cut into a ¼-inch dice
1 small onion, cut into a ¼-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced (can leave in seeds for spicier soup)
1-15 oz can chickpeas, drained and rinsed
2 Tbsps lime juice
¼ - ½ teaspoon cumin (to taste)
2 Tbsps chopped fresh cilantro (can substitute flat-leaf parsley if prefer)
Salt and freshly ground pepper, to taste

1. In a food processor or blender, blend a ½ cup of the diced tomatoes with the tomato juice and olive oil. Transfer to a medium bowl.
2. Add the remaining ingredients to the bowl. Season with salt and pepper to taste.
3. Refrigerate for at least 4 hours before serving.

Calories: ~140
Fiber: 6