Cool And Easy Gazpacho

• 2 cans (14.5 oz each) hunt's® diced tomatoes, undrained
• 3 medium red bell pepper, roasted
• 2 medium cucumbers, peeled, halved lengthwise, seeded and cut into chunks
• 1/4 small red onion, cut into chunks
• 1/4 cup red wine vinegar
• 1/4 cup seasoned rice vinegar
• 3 tablespoon extra virgin olive oil
• 2 tablespoon chopped fresh cilantro or parsley
• salt and ground black pepper, optional

1. Place tomatoes with their juice, the bell peppers, cucumbers, onions, vinegars, oil and cilantro in food processor or blender container; cover.
2. Process just until blended.
3. (Do not puree. Mixture should still be chunky.)
4. Pour into medium bowl; cover.
5. Refrigerate at least 1 hour, or until chilled.
6. Season with salt and pepper to taste, if desired.