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Salmon Gazpacho

1 (14 3/4-ounce) can salmon, or 2 (7 1/2-ounce) cans, drained and flaked
2 (10-3/4-ounce) cans vegetarian vegetable soup, ready to eat, or 1 (10-3/4-ounce) can condensed soup, diluted with 1 can of water
3 cups vegetable juice cocktail
1/2 cup cucumber, peeled, seeded, small dice
2 cups fresh tomato, small dice
1/2 cup red and green bell pepper, small dice
2 teaspoons garlic, minced
1 tablespoon ground cumin
2 tablespooons fresh cilantro, chopped
6 lime wedges
Liquid hot pepper sauce, to taste
Salt and freshly ground pepper to taste

1. Drain and flake Alaska salmon; set aside in refrigerator.
2. In a large bowl, mix all remaining ingredients together except limes. Taste, adding salt and pepper as needed; place in refrigerator to chill, 2 to 4 hours.
3. To serve, mix the salmon into the chilled soup. Ladle into 6 soup bowls and garnish with additional cilantro and a lime wedge.

Makes 6 servings.