Speedy Gazpacho

8 ingredients
1 steps

Ingredients

  • 1 English hothouse cucumber (about 12 oz.), peeled and cut in to large chunks
  • 1 lg. red bell pepper, halved, seeded, cut in to chunks
  • 2 C. (or more) bottled tomato juice
  • 1 14.5 oz. can diced tomatoes in juice
  • 1 12.5 oz. container refrigerated fire-roasted tomato salsa
  • 1 C roasted red peppers from jar
  • .5 C coarsely chopped fresh cilantro
  • 2 Tbsp red wine vinegar

Directions

  1. 1
    {"0":"1. Working in 2 batches and using on\/off turns, finely chop cucumber and bell pepper.","2":"2. Add 2 C tomato juice and remaining ingredients; blend to coarse puree. Season to taste with salt.","4":"3. Transfer to bowl. Cover and chill 2 hours for flavors to develop."}

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