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

Preparation

  1. Working in 2 batches and using on/off turns, finely chop cucumber and bell pepper.

  2. Add 2 C tomato juice and remaining ingredients; blend to coarse puree. Season to taste with salt.

  3. Transfer to bowl. Cover and chill 2 hours for flavors to develop.