4 cups plum tomato, small dice
1 cup hothouse or persian cucumber, small dice
1 cup red or yellow bell pepper, seeded, small dice
1/2 cup red onion, small dice
1/2 parsley, finely chopped
2 cloves of garlic, minced
1 to 2 lemons, zest and juice
drizzle of extra virgin olive oil, if desired
Tabasco hot sauce or sriracha to taste, optional

Puree 3/4 of the recipe and garnish with the remaining 1/4