Quick Classic Gazpacho (Perfect for Hot Summer Nights)

Materials:

• 2 (14.5 oz) cans diced tomatoes (I used Hunt's Petite Diced)
• 1/2 c. water
• 3/4 c. spicy V8 juice
• 2 Tbsp. extra-virgin olive oil
• 1 seedless cucumber, peeled and cut into 1/4" dice
• 1 yellow bell pepper, seeded and cut into 1/4" dice
• 1 small onion, cut into 1/4" dice
• 3 medium garlic cloves, minced
• 1 jalapeno pepper, seeded and minced
• 2-1/2 Tbsp. lime juice (add more to taste)
• 3 Tbsp. chopped fresh cilantro
• 1/2 tsp. cumin
• 3/4 tsp. cayenne
• 1 tsp sugar
• salt and freshly ground pepper, to taste

Methods:

1. Place 1/2 c. tomatoes, water, oil and juice in a bowl and use a hand blender to process.
   
2. Add in remaining ingredients and season to taste.
3. If too thick, use a few pulses of the hand blender to break up some veggies.
4. Refrigerate until serving (ideally a couple hours before serving)