| Yield | 0 |
|---|---|
| Prep Time | 1 1⁄2 hours |
| Recipes | Gazpacho |
| Yield | 0 |
|---|---|
| Prep Time | 1 1⁄2 hours |
| Recipes | Gazpacho |
Garden Gazpacho
1 large cucumber
2 large tomatoes (about 1 lb. total), peeled, seeded, and chopped
1 large red or green bell pepper (about 8 oz.), seeded and chopped
1/3 cup sliced ripe olives
1/4 cup lime juice
4 cups low-sodium chicken broth or spicy tomato cocktail
1 clove garlic, minced or pressed
1/2 cup thinly sliced green onions
1 tablespoon minced fresh thyme or
1 teaspoon dry thyme
Liquid hot pepper seasoning
lime wedges
Peel cucumber and cut in half lengthwise; scoop out and discard seeds. Chop cucumber; place in a large bowl and add tomatoes, bell pepper, olives, lime juice, broth, garlic, onions, and thyme. Stir well; season to taste with hot pepper seasoning. Cover and refrigerate until cold (at least 1 hour) or for up to 1 day.
To serve, stir gazpacho well. Ladle into bowls and serve with lime wedges.