For a new take on gazpacho, toss in chickpeas. Adding chickpeas more than doubles the soup's fiber content — bringing it from 2 grams fiber without chickpeas to 5 grams fiber with chickpeas.
In a large bowl, add the chickpeas, vegetable juice, tomatoes, cucumber, onion, cilantro, hot pepper sauce, garlic and lime juice. Stir well. Cover and place in the refrigerator for at least 1 hour or until well-chilled. To serve, ladle the cold soup into chilled individual bowls and garnish with a lime wedge. Serve immediately.
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