Lime & Thyme Gazpacho

On August 7, 2013

Tomatoes are totally happening.  Which means one thing: it is time to gazpachoify them.

When it’s a million degrees  outside I just want to eat things that are cool and refreshing.  The beauty of a gazpacho is that there is really no wrong way to make one.  It just requires a bunch of whatever is fresh from the farm mixed with some good quality tomato juice and BOOM, you’ve got some soup.

You know me, I’ll all about adding in an odd herb here and there.  And if I can make a recipe rhyme, I’m all over that.

This recipe came to be last summer when I was invited to my friend Thom’s pool is Staten Island (a dreamy suburban escape from the concrete jungle I call home).  I wanted to throw together something nice and healthy to bring along, since standard BBQ faire isn’t really my thing.  I whipped together this slaw and this Lime & Thyme Gazpacho.

You know a dish is dope when dudes who don’t ordinarily eat their veggies ask for seconds.  This ‘zpach has been in my arsenal ever since.


Lime & Thyme 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
  • pinch of Cayenne pepper
  • 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.

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

lime and thyme gazpacho

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