Speedy Gazpacho
Ingredients
- 1 12 1/2 ounce container refrigerated fire roasted tomato salsa
- 1 14 1/2 ounce can diced tomatoes in juice
- 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
- 1/2 cup coarsely chopped fresh cilantro
- 2 cups (or more) bottled tomato juice
- 2 tablespoons red wine vinegar
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