FOR 8 SERVINGS:

1 red pepper, seeded and chopped fine
8 large, ripe tomatoes, peeled
1 lg. onion, chopped, pureed and juiced
1 cucumber, peeled, seeded and chopped fine
1 green pepper, seeded and chopped fine
3 green onions, chopped
3 tbsp. parsley, chopped
2 cloves garlic, minced
1/4 c. white wine or cider vinegar
1/4 c. olive oil
Juice of 1/2 an orange
Juice of one lime
1/8 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. watercress, chopped
1 tbsp. fresh basil, chopped

FOR 12 SERVINGS:

1 1/2 red pepper, seeded and chopped fine
12 lg. ripe tomatoes, peeled
1 1/2 lg. onion, chopped, pureed and juiced
1 1/2 cucumber, peeled, seeded and chopped fine
1 1/2 green pepper, seeded and chopped fine
4 1/2 green onions, chopped
4 1/2 tbsp. parsley, chopped
3 cloves garlic, minced
1/3 c. white wine or cider vinegar
1/3 c. olive oil
Juice of 3/4 an orange
Juice of 1 1/2 lime
1/8 to 1/4 tsp. paprika
3/4 tsp. salt
1/4 to 1/3 tsp. pepper
1 1/2 tbsp. watercress, chopped
1 1/2 tbsp. fresh basil, chopped

Puree 5 or (7 1/2) of the peeled tomatoes in a blender or food processor. Chop the onion, put in blender or food processor and strain through cheese cloth to make approximately 2/3 or (1 c.) onion juice. Add to tomato puree. Seed and chop remaining 3 (4 1/2) tomatoes. Add chopped tomatoes, cucumber, green and red pepper, green onions, parsley, garlic, wine, oil, orange and lime juice, paprika, salt, and pepper to pureed tomato/onion juice combination. Add salt and pepper to taste. Refrigerate overnight to mild flavors. Add chopped watercress and basil before serving. Garnish with a thin slice of avocado, next to a dollop of sour cream with a sprig of watercress, if desired. Serves 8 to 12.