| 14 | 10 | 81 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 4 |
| 1/2 tsp | Black pepper (to taste) |
| 1 cucumber(s) | Cucumber (option to peel, roughly chopped) |
| 1 clove(s) | Garlic |
| 1 tbsp | Green onion (for topping) |
| 1 tbsp | Lime juice (fresh) |
| 2 tbsp | Parsley, fresh (chopped, optional) |
| 1 medium pepper(s) | Red bell pepper (roughly chopped, seeds removed) |
| 1/2 tsp | Red pepper flakes (to taste) |
| 1 1/2 tbsp | Red wine vinegar (to taste) |
| 1/4 tsp | Sea Salt (to taste) |
| 1/4 cup chopped | Sweet onion |
| 6 small | Tomato (roughly chopped, core removed) |
| 2 cup | Vegetable and tomato juice, low sodium (or tomato juice) |
| 1 tbsp chopped | Yellow bell pepper (for topping) |
| Vegetables | 4.8 |
