Gazpacho

Contributed by

Peggy McCarter

Ingredients

• 1 large cucumber
• 2 large tomatoes, seeded and finely chopped
• 1 large red or green bell pepper, seeded and finely chopped
• 1 small can (2 1/4 oz.) sliced, ripe black olives, drained
• 1/4 c. lime juice
• 3 c. chicken broth
• 1 c. tomato juice
• 1 clove garlic, minced or pressed
• 1/2 c. sliced green onions (including tops)
• 1 tbsp. chopped fresh thyme or 1 tsp. dry thyme leaves
• liquid hot pepper seasoning

Step by step

• Peel cucumber and cut in half lengthwise; scrape out and discard seeds.
• Finely chop cucumber.
• In a large bowl, combine all ingredients.
• Season to taste with hot pepper seasoning.
• Cover and refrigerate for at least 4 hours.
• Makes 6 to 8 servings.

Nutrition Facts

Per serving: 52 calories, 2 g. protein, 7 g. carbohydrates, 3 g. total fat, 0 mg. cholesterol, 552 mg. sodium.