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.

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