Combine first 8 ingredients in a large bowl; toss well. Place half of tomato mixture in a food processor; process until smooth. Pour pureed tomato mixture into a large bowl. Repeat procedure with remaining tomato mixture. Add juice to pureed tomato mixture; stir to combine. Cover and chill. Garnish with lime wedges, if desired.
Note: Gazpacho can be made up to 3 days ahead. Refrigerate in an airtight container. Stir well before serving.
I made this for a business luncheon. I used canned diced tomatoes. I only ran half of it through the food processor because I wanted some texture. I sprinkled some fresh snipped cilantro over the top of the bowl when I served it. It was tasty and refreshing and I'll definitely make it again.