Fire-Roasted Tomato Gazpacho

1 can (14.5 oz) Muir Glen fire-roasted diced tomatoes, undrained
1½ cups tomato juice
1 small cucumber, peeled, chopped (1 cup)
¼ cup finely chopped red bell pepper
2 tablespoons finely chopped red onion
2 tablespoons finely chopped fresh cilantro
2 teaspoons white wine vinegar

INSTRUCTIONS: 1. In blender or food processor, place all ingredients. Cover;
process with quick on-and-off motions until mixture is coarsely pureed.

2. Cover; refrigerate at least 1 hour to blend flavors before serving.