|Bell pepper||1 , seeded (Yellow / Orange)|
|Cucumber||1 Medium, peeled and seeded|
|Onion||1 Medium, peeled|
|Garlic||1 Clove (5 gm)|
|Tomatoes||3 Pound, peeled and seeded|
|Olive oil||1 Tablespoon|
|Spicy hot vegetable juice||1 1⁄2 Cup (24 tbs)|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Reduced fat sour cream||6 Tablespoon|
1. Cut bell pepper, cucumber, onion, and garlic into large pieces. Reserve 1/2 cup cucumber. Combine bell pepper, remaining cucumber, onion, and garlic in a food processor; process until finely chopped. Transfer mixture to a large bowl.
2. Cut tomatoes into large pieces. Reserve 1/2 cup tomato. Process remaining tomato in a food processor until finely chopped. Add to bell pepper mixture.
3. Stir in olive oil, vegetable juice, vinegar, and salt. Cover and chill 1 hour. Spoon into 6 bowls. Chop reserved cucumber and tomato. Top each serving with chopped cucumber, chopped tomato, and 1 tablespoon sour cream.