1 cup green bell peppers, chopped
1 large sweet onion, chopped
5 cloves garlic, minced
3 tbsp. fresh Italian parsley, minced
4 tbsp. olive oil
3 cucumbers, peeled and chopped
6 ripe red tomatoes, diced (or 1 large can)
3-4 ounces tomato paste (about 1/2 small can)
2 tsp. red wine vinegar
1/2 tsp. salt
1/4 teaspoon freshly ground black pepper
few drops of fresh lemon juice
large pinch crushed red pepper flakes
pinch of sugar

In a skillet with olive oil over medium heat, sauté peppers, onion, garlic, until onion is translucent; do not allow garlic to brown.

Transfer vegetables from skillet, using a slotted spoon, to a blender and add cucumbers and tomatoes and remaining ingredients in a blender and process until well blended but a few coarse chunks remain.

Refrigerate until ready to serve.