Skip to main content

Print Recipe Color

print smallerlarger
Photo of  Great Gazpacho Soup
Hide nutrition box
Photo of Nutrition Facts of Great Gazpacho Soup
4 cups
Prep time:
2 hours


1 green bell pepper
1 cucumber
1 can (14.5 ounces) diced tomatoes with juice
1 can (8 ounces) tomato sauce
1 teaspoon lemon juice
1 teaspoon garlic powder or 4 cloves of garlic, minced
½ teaspoon black pepper


  1. Wash the pepper and cucumber. Then peel the cucumber.
  2. Chop the pepper and cucumber very finely.
  3. In a medium bowl, add the rest of the ingredients to the vegetables.
  4. Refrigerate for at least two hours before serving. Serve cold. 
  5. Refrigerate leftovers within 2 hours.


  • Freeze extra lemon juice to use later.