RECIPE: Lime & Thyme Gazpacho

August 30, 2016

It's tomato time and there are so many options for how to prepare them.  While many of us are canning our sauce, salsa, etc, it's nice to stop and enjoy the fresh flavor of the season with a simple gazpacho.



Servings: 4-6
Time: 15-20 minutes
What you need: a sharp knife, cutting board, food processor or blender


  • 2 medium tomatoes, or 2 cups of cherry tomatoes

  • 1.5 cups tomato juice

  • 1 bell pepper, diced

  • 1 cucumber

  • ½ red onion, diced

  • 2 cloves garlic

  • 1 tablespoon lime juice

  • 2 tablespoons white wine vinegar

  • 2 tablespoons fresh basil

  • 2 tablespoons fresh cilantro

  • 1 tablespoon fresh thyme

  • Sea salt and black pepper, to taste


Take your bell pepper, cucumber, tomatoes and onion and finely dice half of them.  Roughly chop the other half because they are just going into the food processor/blender.


Put your roughly chopped veggies in the food processor/blender with the tomato juice, garlic, herbs, lime juice and vinegar and blend well.  Combine the blended soup with your chopped veggies and mix well.


Adjust to taste.


This is a good make-ahead meal.  The flavors will marry really nicely if you let it sit in the fridge for a

few hours before serving.


Garnish with a little drizzle of olive oil, some sliced avocado or some fresh cherry tomatoes.

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