In a food processor or blender, coarsely chop the tomatoes, bell pepper and cucumbers in 2 or 3 batches (depending on the size of your machine) to the consistency of a salsa.
Add ¾ cup of the tomato juice to each batch to help the mixture chop more evenly.
Transfer the chopped vegetables to a bowl. Stir in the remaining tomato juice, the Tabasco sauce, salt, pepper, garlic, vinegar, olive oil, bread crumbs, and water. Cover and chill for at least 4 hours or overnight.
Serve in chilled bowls or mugs with a sprinkle of the chopped green onions and parsley.
CALORIES 101; FAT 4 g
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