3 lb. ripe tomatoes, coarsely chopped
1 ½ c. chopped onion
2 c. chopped and seeded cucumber, plus extra for garnish
1 c. chopped red bell pepper
3 cloves garlic, minced
2 slices bread, crusts left on
2 T red wine vinegar
2 T lime juice
1 t sugar
2 t salt
¾ t hot pepper sauce
¾ t ground cumin
2 banana peppers, or 1 can green chiles, optional
up to ½ c extra virgin olive oil

Puree everything but olive oil in food processor.  You will probably have to do this in batches.  Combine pureed ingredients in a large mixing bowl.  Stir in the olive oil.  This is good immediately, but is generally chilled up to overnight.

Serve in bowls, garnished with diced cucumber

Yields 2 quarts, 8 servings as a first course. 

Stuffed Bell Peppers

1 large Bell Pepper per serving
Hamburger (very lean) mixed with your favorite hamburger meat seasonings* and finely chopped onions. (* I recommend Italian seasonings, or lots of dill weed and garlic)  You can also stretch your hamburger meat by using finely diced eggplant, oats, pre-cooked rice, corn, or bread crumbs as a filler in the meat.
Steak Sauce of your choice

Mix your hamburger meat with seasonings and onions and set aside.  Cut off the top surface of the green peppers and using a small paring knife remove the seeds and veins from inside the peppers.  Stuff the meat into the pepper cavities.  Stand the peppers up in appropriately sized baking dish and top each with about a tablespoon of Steak Sauce. (I use a round french white corning ware baking has tall sides and a tightly fitting lid) Cover tightly and bake at 375 degrees for an hour.