2 cups cucumber, diced, peeled
2 cups red bell pepper, diced
2 cups ripe tomato, diced (fresh or canned, drained)
1/2 cup minced red onion, diced
2 cups tomato juice or V-8 (may use spicy)
1/2 cup red wine vinegar
1/3 cup extra-virgin olive oil
2 dashes Tabasco sauce
salt and pepper, to taste
garlic powder, to taste (optional)
1 ripe avocado, diced, for garnish

Chop the vegetables into 1/4-inch dice. Place all ingredients except the avocado in a large bowl. Coarsely puree half of the mixture in a blender or food processor and return to the bowl; stir to combine with the rest of the mixture.

Refrigerate for up to 8 hours before serving. Garnish with the diced avocado. Serves 6 to 8.