2 cups diced cucumber
2 cups diced red bell pepper
2 cups diced tomato
cup diced onion
2 cups tomato juice
cup red wine vinegar
13 cup extra-virgin olive oil
2 dashes Tasbasco Sauce
Salt and pepper to taste
Croutons for garnish
Place all the diced vegetables in a large bowl. Add the tomato juice, vinegar, oil, and Tabasco. Season with salt and pepper and toss. Transfer half the mixture to the food processor and puree the contents. Puree the rest of the mixture and combine both together. Refrigerate 4 to 6 hours before serving. Serve in bowls, adding croutons to garnish.
Yield: 8 servings
Source: Sue Weinberg