Omani Gazpacho

Peel and finely dice the cucumber into small cubes, removing any excess moisture with paper towels.

Combine the finely chopped tomatoes, diced cucumber, seeded and chopped capsicum, drained ripe olives, and minced garlic in a large bowl.

Pour the chicken stock and tomato juice into the vegetable mixture, stirring well to combine all ingredients evenly.

Add the lime juice and chopped thyme to the soup, mixing thoroughly to distribute the flavors.

Gently heat the mixture in a pot over medium heat, stirring occasionally, without allowing it to come to a boil.

Remove from heat and transfer the gazpacho to a serving bowl or individual bowls.

Garnish with sliced spring onions and serve warm or at room temperature, adjusting seasoning as needed.