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For a refreshing summer soup to cool you off on those hot days try this savory 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

Nutrition Facts

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  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.