Gazpacho soup recipe with diced tomato, garlic, green bell pepper, and red onion served in a glass bowl.


Plan to make this refreshing chilled soup ahead of time–it’s a wonderful change of pace with no cooking required!

Ingredient List

  • 2 cans (796 mL/28 oz each) Muir Glen™ Organic Diced Tomatoes,undrained
  • 1/2 cup (125 mL) reduced-sodium chicken broth or vegetable broth
  • 2 cloves garlic, peeled
  • 2 tbsp (30 mL) lemon juice
  • 2 tbsp (30 mL) olive oil
  • 1/2 tsp (2 mL) coarse (kosher or sea) salt
  • 1/4 tsp (1 mL) pepper
  • 1 cup (250 mL) peeled, seeded and finely chopped cucumber
  • 1 medium green bell pepper, finely chopped (1 cup.250 mL)
  • 1 medium red onion, finely chopped (1/2 cup/125 mL)


  1. In blender, place tomatoes, broth, garlic, lemon juice, olive oil, salt and pepper. Cover and blend on high speed 30 to 60 seconds or until pureed.
  2. Pour into medium bowl. Stir in cucumber, bell pepper and onion.
  3. Cover and refrigerate at least 1 hour.