½ pound fresh tomatoes, divided
½ large cucumber, peeled, halved lengthwise and seeded, divided
½ medium onion, divided
1 clove garlic, peeled and minced
½ bell pepper, seeded and diced
1½ cups tomato juice
½ cup fresh parsley
2 Tablespoons red wine vinegar
1 Tablespoon olive oil
Dash Tabasco sauce
Salt and freshly ground pepper to taste (try ½ teaspoon salt)

Cut half of the tomatoes, half of the cucumber and half of the onion into 1-inch pieces and transfer to a food processor. Add garlic and bell pepper; purée.

Seed remaining tomato and dice along with cucumber and onion. Add to puréed mixture. Add tomato juice, parsley, vinegar, olive oil and Tabasco . Pulse blend two or three times. Season with salt and pepper. Refrigerate. (Note: Can be prepared 2 days in advance.) Serve well chilled with a tossed green salad, crusty french bread and a light red wine. Yield: 4 servings.