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Great Gazpacho Soup

Recipe Notes

  • Freeze extra lemon juice to use later.


green bell pepper
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
1⁄2 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.
Photo of  Great Gazpacho Soup
Prep time: 2 hours
Makes: 4 cups
Nutrition Facts: View Label
Last updated: 07/21/20