4 c. vegetable juice cocktail
1/2 c. finely chopped unpeeled cucumber or zucchini
1/2 c. unpeeled tomato, chopped
1/4 c. finely chopped green pepper
1/4 c. finely chopped green onion
1/4 c. finely chopped celery
1/4 c. diced pimento
1/4 c. finely chopped jicama
1 tbsp. olive oil
2 tbsp. wine vinegar
1/2 tsp. salt
1/2 tsp. pepper
2 cloves garlic, finely minced
1/4 tsp. ground cumin
2 dashes hot pepper sauce
1 jalapeno (opt.), seeded and minced

Combine all ingredients, stirring well. Cover and chill at least 3 hours. Stir before serving. Garnish with fresh chopped parsley.