By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: About 6 cups

Ingredients:

• 2 red bell peppers, halved lengthwise and roasted
• 2 cups canned tomato juice
• 1/2 cup red wine vinegar
• 1/3 cup extra virgin olive oil
• 1/3 cup red onion, coarsely chopped
• 1 seedless cucumber, peeled and coarsely chopped
• 4 ripe plum tomatoes, cored and coarsely chopped
• Salt and pepper
• Tabasco or hot sauce
• Avocado and hard-boiled eggs to garnish (optional)

Directions:

• Puree the roasted red pepper with one cup of the tomato juice.
• Pour into a large bowl, and whisk in the vinegar, olive oil, and the remaining tomato juice.
• Add the vegetables to the mixture.
• Working in small batches, pulse in the food processor until blended but still chunky.
• Season with salt, pepper, and hot sauce to taste.
• Refrigerate at least 6 hours before serving.
• Garnish with avocado and hard-boiled eggs if desired.