Gazpacho Salsa

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Gazpacho Salsa

 

2 cups V8 juice

1 pound tomatoes

1 15 oz. can 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. Yields 14 servings, 1/2 cup each.