Garden Gazpacho

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Garden Gazpacho

Garden Gazpacho


  • Liquid hot pepper seasoning
  • 1 teaspoon dry thyme
  • 1 tablespoon minced fresh thyme or
  • 1/2 cup thinly sliced green onions
  • 1 clove garlic minced or pressed
  • 4 cups low-sodium chicken broth or spicy tomato cocktail
  • 1/4 cup lime juice
  • 1/3 cup sliced ripe olives
  • 1 large red or green bell pepper about 8 oz., seeded and chopped
  • 2 large toma


  • 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.

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