1 md Green bell pepper

      1 md Tomato, blanched, peeled,

           -seeded, and diced
    1/2 md Cucumber, pared, seeded, and

           -diced
      1 tb Plus 1 1/2 teaspoons lemon

           -juice
      1 tb Water

      2 ts Olive oil

  1 1/2 ts Minced fresh parsley

    1/2 ts Seeded and minced green

           -chili pepper
    1/4 ts Paprika

    1/8 ts Each ground cumin and minced

           -fresh garlic
  On baking sheet broil bell pepper 3 inches from heat source, turning
  frequently, until charred on all sides; transfer pepper to brown paper bag
  and let stand until cool enough to handle, 15 to 20 minutes.
  Fit strainer into medium bowl and peel pepper over bowl; remove and discard
  stem end and seeds, allowing juice from pepper to drip into bowl. Cut
  pepper into strips and add to bowl with juice; add tomato and cucumber and
  toss to combine.
  In measuring cup or small bowl combine remaining ingredients; mix well.
  Pour over vegetables in bowl and toss to coat with dressing; cover with
  plastic wrap and refrigerate for at least 30 minutes. Makes 2 servings.