For a new take on gazpacho, toss in chickpeas (also called garbanzo beans). You'll add flavor and fiber to this easy soup.

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.

• 1 can (15 ounces) chickpeas (also called garbanzo beans), rinsed and drained
• 6 cups unsalted vegetable juice
• 1 cup (about 16) cherry tomatoes, quartered
• 1/2 cup chopped, seeded cucumber
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro or parsley
• 1/4 teaspoon hot pepper sauce
• 1 to 3 garlic cloves, minced
• 1/4 cup lime juice
• 6 lime wedges