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Photo of  Great Gazpacho Soup
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4 cups
Prep time:
10 minutes
Chill time:
2 hours


1 green bell pepper, chopped fine
1 cucumber, peeled and chopped fine
1 can (14.5 ounces) low-sodium 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 pepper


  1. Wash hands with soap and water.
  2. In a medium bowl, stir together all the ingredients.
  3. Refrigerate for at least two hours before serving. Serve cold.
  4. Refrigerate leftovers within 2 hours.


  • Freeze extra lemon juice to use later.