From the Kitchen of: Pepper
Source: Miss Daisy Cooks Light

 

2	cups	peeled, coarsely chopped tomatoes
1 1/2	cups	no-salt-added tomato juice
3/4	cup	peeled, seeded and diced cucumber
3	tbsp.	chopped fresh parsley
2	tbsp.	chopped green onions
1	tbsp.	balsamic vinegar
1	small	clove garlic, minced
1/2	tsp.	ground cumin
1/8	tsp.	cayenne (hot) pepper
1/8	tsp.	salt
1/8	tsp.	freshly ground black pepper

Puree all ingredients in a blender or food processor.
Chill for at least 2 hours.
Serve cold.

Makes 4 servings of 8 ounces, each with 40 calories and no cholesterol.
Diabetic exchange: 1 vegetable.