Garden Gazpacho

Recipe Ingredients

1		Cucumber (large)
2		Tomatoes - (abt 1 lb) - peeled, seeded, (large)
		And chopped
1		Red or green bell pepper - (abt 8 oz) - seeded, chopped (large)
1/3 cup	78ml	Sliced ripe olives
1/4 cup	59ml	Lime juice
4 cups	948ml	Low-sodium chicken broth
		(or 4 cups spicy tomato cocktail)
1		Garlic clove - minced or pressed
1/2 cup	31g / 1.1oz	Thinly-sliced green onions
1 tablespoon	15ml	Minced fresh thyme
		(or 1 tspn dry thyme)
		Liquid hot pepper seasoning
		Lime wedges

Recipe Instructions

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.

This recipe yields 8 servings.

Nutrition Analysis Per Serving: 47 calories (28% fat, 55% carbohydrates, 17% protein); 2 g total fat (0.3 g saturated fat); 7 g carbohydrates; 2 g protein; 0 mg cholesterol; 84 mg sodium.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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