Ingredients
1
can (14.5 oz) fire-roasted diced tomatoes, undrained
1 1/2
cups tomato juice
1
small cucumber, peeled, chopped (1 cup)
1/4
cup finely chopped red bell pepper
2
tablespoons finely chopped red onion
2
tablespoons finely chopped fresh cilantro
2
teaspoons white wine vinegar
Preparation
In food processor, place all ingredients. Cover; process with quick on-and-off motions until mixture is coarsely pureed.
Cover; refrigerate at least 1 hour to blend flavors before serving.
