Speedy Gazpacho

• 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

1. Working in 2 batches and using on/off turns, finely chop cucumber and bell pepper in processor.
2. Add 2 cups tomato juice and remaining ingredients; blend to coarse puree.
3. Season to taste with salt.
4. Transfer to bowl.
5. Cover and chill 2 hours for flavors to develop.
6. Mix in more tomato juice by 1/4 cupfuls if too spicy.

hothouse cucumber, red bell pepper, tomato juice, tomatoes, tomato salsa, red peppers, fresh cilantro, red wine vinegar

Taken from www.epicurious.com/recipes/food/views/speedy-gazpacho-232260 (may not work)