Source: Enlitened Kosher Cooking by Nechama Cohen

A flavorful sweet and spicy tomato and pepper stew.

Servings

1 cup vegetable juice (or tomato juice)
0.5 cup chopped tomato , peeled and finely chopped
1 medium celery stalks , diced
0.5 Cucumber, fresh, medium , peeled and diced
0.25 chopped green bell peppers , diced
2 scallions , diced (see Tip below)
1.25 tbsp white wine vinegar
0.75 tbsp extra virgin olive oil
1 medium garlic cloves , peeled and minced
0.75 tsp chopped parsley , finely
1 tbsp tabasco sauce (optional)
1 pinch salt and pepper , to taste

1 Combine all the ingredients in a bowl and mix, or place ingredients in a food processor with the knife blade and pulse 5-8 times, until coarsely chopped.
2 Refrigerate overnight and serve cold.

Tip: When using scallions, discard the bulb, outer layer and dark green parts. Slice in half and wash carefully to remove all sand.