Ingredients Jump to Instructions ↓

  1. 1 large cucumber

  2. 2 large tomatoes (about 1 lb. total), peeled, seeded, and chopped

  3. 1 large red or green bell pepper (about 8 oz.), seeded and chopped

  4. 1/3 cup sliced ripe olives

  5. 1/4 cup lime juice

  6. 4 cups low-sodium chicken broth or spicy tomato cocktail

  7. 1 clove garlic, minced or pressed

  8. 1/2 cup thinly sliced green onions

  9. 1 tablespoon minced fresh thyme or 1 teaspoon dry thyme

  10. Liquid hot pepper seasoning

  11. lime wedges

Instructions Jump to Ingredients ↑

  1. 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.

  2. To serve, stir gazpacho well. Ladle into bowls and serve with lime wedges.


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