Speedy Gazpacho Recipe
- 1 English hothouse cucumber (about 12 ounces), peeled, cut into large chunks
- 1 large red bell pepper (about 8 ounces), halved, seeded, cut into chunks
- 2 cups (or more) bottled tomato juice
- 1 14 1/2-ounce can diced tomatoes in juice
- 1 12 1/2-ounce container refrigerated fire-roasted tomato salsa
- 1 cup roasted red peppers from jar
- 1/2 cup coarsely chopped fresh cilantro
- 2 tablespoons red wine vinegar
- Working in 2 batches and using on/off turns, finely chop cucumber and bell pepper in processor. Add 2 cups tomato juice and remaining ingredients; blend to coarse puree. Season to taste with salt. Transfer to bowl. Cover and chill 2 hours for flavors to develop. Mix in more tomato juice by 1/4 cupfuls if too spicy.
