Easy Summer Gazpacho


1 (24oz) jar tomato and basil pasta sauce
24 oz water
3 TB fresh lemon juice
2 TB sugar
hot pepper sauce, to taste
1 TB extra virgin olive oil
1 medium fresh tomato, chopped
1/2 c chopped red bell pepper
1/2 c chopped yellow bell pepper
1/4 c diced red onion
1 1/2 c diced cucumber
salt and pepper to taste
fresh chopped parsley, for garnish


Combine all ingredients except for the parsley in a large bowl. Stir to combine. Cover and refrigerate 2 to 3 hours to blend flavors. Stir before serving. Top with fresh chopped parsley.