1 med. cucumber, peeled and cut in fourths lengthwise, then sliced into small pieces
2-3 green onions, sliced into small pieces
1 med. green bell pepper, chopped, small pieces
4 med. ripe tomatoes (1 lb.), skinned
1 sm. clove garlic, peeled
1 tbsp. olive oil
1 1/2 c. tomato juice
5 drops Tabasco sauce
1 tbsp. red wine vinegar
1/8 tsp. black pepper

This is easiest done in a food processor. First slice the cucumber using the slicing disc. Slice the onion using the slicing disc. Chop peppers using the chopping blade. Chop 3 tomatoes, coarsely. After each of the above is sliced or chopped, place in a 2-quart bowl. Chop garlic coarsely in processor bowl approximately 10 seconds. Scrape bowl.

Place remaining tomatoes into processor bowl with garlic; process for 2 minutes to make a smooth puree. Add to vegetables in bowl. Add remaining ingredients and stir well to mix. Cover and refrigerate 3 hours before serving. Taste before serving and adjust seasoning if necessary. Makes approximately 5 cups.

This is a good way to use all the tomatoes that come ripe at once. It is popular in Tucson as a cool alternative to salad. Adapted from Cuisinart cookbook.

If a food processor is not available, then the vegetables could be cut finely and a blender used to make tomato puree.