Serves 12

• 1 cucumber, peeled and seeded and finely chopped
• 2 bell peppers, cored and seeded and finely chopped
• 1 pint Roma tomatoes or large grape tomatoes and finely chopped
• 1/2 red onion, peeled and finely chopped
• 2 cloves garlic, pressed
• 1/2 cup finely chopped parsley or basil
• 4 cups low-sodium vegetable (V8) juice
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1 teaspoon Dijon mustard
• 2 teaspoons smoked paprika
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

In a large bowl stir together the cucumber, peppers, tomatoes, red onion, and garlic. Stir in the chopped fresh herb and vegetable juice. In another bowl whisk together the olive oil, red wine vinegar, mustard, paprika, salt, and pepper. Stir this mixture into the chopped vegetables. Put in refrigerator for 2 hours to chill and to allow flavors to blend together.