Speedy Gazpacho

Name: Speedy Gazpacho
Yield: 6 to 8 Servings
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

By Bon Appétit Test KitchenPhotography by Tina Rupp

May 31, 2005

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Recipe notes