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Great Gazpacho Soup

Recipe Notes

  • Freeze extra lemon juice to use later.

Ingredients

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

Directions

  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.

Notes

  • 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

OSU Extension Service
Family & Community Health
Oregon State University
106 Ballard Hall
Corvallis, OR 97331
Phone: 541.737.1017

email: Food.Hero@oregonstate.edu

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Oregon State University