Spicy Garden Gazpacho
|Cucumber||1 Small, peeled, seeded and coarsely chopped|
|Red bell pepper||1 Medium, coarsely chopped|
|Celery stalk||1 , coarsely chopped|
|Tomatoes||2 Medium, coarsely chopped|
|Coarsely chopped onion||1⁄4 Cup (4 tbs)|
|Cilantro leaves||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Tomato juice||3 Cup (48 tbs), chilled, divided|
|Picante sauce||1⁄2 Cup (8 tbs) (Pace)|
Place 1 small cucumber, red pepper and celery in food processor or blender container; process just until vegetables are finely chopped.
Transfer to large bowl.
Place tomatoes, onion, cilantro and garlic in food processor or blender container; process until smooth, about 1 minute.
Add to vegetables in large bowl.
Stir in 1 cup tomato juice, 1/2 cup Pace® Picante Sauce and salt.
Cover and refrigerate at least 3 hours.
Stir in remaining 2 cups tomato juice.
Ladle into soup bowls; garnish with chopped cucumber, if desired.