Cool Gazpacho

Makes 6 servings

2	large cucumbers, peeled, seeded and chopped, divided
1-1/2	cups salsa, divided
1	cup chicken broth
1/2	cup vegetable juice cocktail
1	teaspoon hot pepper sauce
6	tablespoons crumbled feta cheese
2	medium tomatoes, chopped
	Fresh basil leaves (optional)

Place half of cucumber, half of salsa, broth and juice in food processor or blender container; process until smooth. Combine remaining cucumber, remaining salsa and hot pepper sauce in medium bowl; stir in puréed mixture. Cover and refrigerate 15 minutes or up to 24 hours.
To serve, ladle gazpacho into 6 individual bowls, dividing evenly. Top each serving with 1 tablespoon feta cheese and 1 teaspoon tomato. Garnish with basil leaves, if desired.

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