Directions

1. Put salsa and tomato juice into food processor bowl or blender container; cover and process 10 to 20 seconds, or until mixed well.
2. Add 1/2 of the diced cucumber; pulse a few more times.
3. Stir in lime juice and bell pepper. Season with salt and pepper to taste.
4. Chill mixture about 1 hour.
5. Pour into small individual glasses. Top gazpacho with remaining diced cucumber, if desired. Garnish each glass with a fresh lime slice, if desired. Serve with a spoon and tortilla chips, if desired.