Easy Gazpacho

Ingredients:

1 cucumber, peeled and cut into large chunks

1 large red bell pepper, halved, seeded, cut into chunks

2 cups canned tomato juice

1 14.5-ounce can diced tomatoes in juice

1 12.5-ounce container refrigerated salsa

½ cup coarsely chopped cilantro

Serve with:

½ avocado, cut into small chunks (optional)

1 lime, cut into wedges (optional)

Instructions:

Chop chunks of cucumber and bell pepper into bowl of food processor. Add 2 cups tomato juice and remaining ingredients; blend to desired texture. Season with salt to taste. Transfer to bowl. Cover and chill for 2 hours. Serve topped with avocado chunks and a wedge of lime.