Great Gazpacho Soup


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
1⁄2 teaspoon black pepper
Gazpacho soup


  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.


Recipe and images are ©, used with permission.