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Speedy Gazpacho


Speedy Gazpacho Recipe

Ingredients:
  • 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 cup (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
Directions:
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Rank

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