For garnish, finely chop some of the ingredients — maybe a bit of parsley, tomato, and/or cucumber. Set garnish aside. With a blender or food processor, puree remaining cucumber along with green pepper, onion, garlic, jalapeño, and parsley. Transfer mixture to a fine mesh strainer over the sink; press down to remove excess liquid. Next, puree tomatoes with vinegar, lemon juice, olive oil, and salt. Transfer tomato puree to a large bowl and stir in the contents of the mesh strainer. Taste and adjust for spice (jalapeño) and flavor (lemon juice, vinegar, salt, and pepper). When serving, garnish with sour cream and/or the finely chopped ingredients. Store in fridge up to 5 days.
Per serving: 47 calories, 3 grams fat (0 grams saturated fat), 5 grams total carbohydrates, 237 milligrams sodium, 0 milligrams cholesterol, 1 gram fiber, 1 gram protein.
