Gazpacho

Ingredients

• 14.5 ounce canned tomatoes diced undrained canned
• 2 cups cucumber peeled chopped ( 2 medium)
• 1 cup bell pepper green chopped ( 1 large)
• 1 teaspoon hot sauce 
• 0.1 teaspoon pepper 
• 1 cup bell pepper sweet red chopped ( 1 large)
• 0.3 cup red wine vinegar 
• 32 ounce vegetable juice 

Equipment

• food processor
• bowl
• knife

Directions

1. Combine all ingredients, stirring well. Position knife blade in food processor bowl; add one-third of vegetable mixture. Process 30 seconds or until smooth.
2. Transfer mixture to a bowl. Repeat procedure twice with remaining mixture. Cover and chill at least 3 hours.