Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Red bell peppers -- halved And chopped
Lenthwise 4 Plum tomatoes -- coarsely
2 c Tomato juice Chopped
1/2 c Red wine vinegar Salt and pepper
1/3 c Extra virgin olive oil 2 ds Tabasco sauce
1/3 cn Red onion -- coarsely 1 1/2 tb Parsley -- chopped
Chopped 1 Avocado -- diced for
1 Seedless cucumber -- peeled Garnish
And chopped 2 Eggs, hard-boiled -- chopped
1 lg Red bell pepper -- seeded For garnish

Roast the 2 red bell peppers. In a blender, puree the roasted
peppers with 1 cup of the tomato juice and pour it into a large bowl.
Whisk in the vinegar, olive oil and remaining 1 cup tomato juice.
Add all the fresh vegetables through the tomatoes to the tomato juice
mixture. Working in small batches, place the mixture in the food
processor and pulse on and off 6 to 8 times until blended but still
chunky. Remove to a second large bowl. Season with salt, pepper and
the tabasco sauce. Stir in the parsley. Refrigerate at least 6
hours before serving. Serve chilled, garnished with the avocado and
hard cooked egg.

Recipe By : All Around the World Cookbook

From: Meg Antczak Date: 08-25-95 (21:41) (159)
Fido: Cooking

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