4  large ripe tomatoes, coarsely chopped
1/2  medium green bell pepper, chopped
1/2  medium red bell pepper, chopped
1  small onion, chopped
1 tablespoon olive oil
1  small cucumber, peeled and chopped
1 tablespoon parsley
1 cup tomato juice
1/4 cup red wine vinegar

2 tablespoons olive oil
1 teaspoon garlic granules
1 teaspoon basil
1 teaspoon savory
1/2 teaspoon cayenne (optional)
1/2 teaspoon salt
1/2 teaspoon coarse grind black pepper
1  avocado, peeled and sliced (for garnish)
4 tablespoons sliced almonds (for garnish)

Combine tomatoes, bell peppers, and onion with 1 tablespoon of olive oil. Spread on cooking sheet. Broil until vegetables are lightly browned, stirring once. Remove and set aside.

Combine 2 tablespoons olive oil plus all other ingredients except garnishes. Stir in grilled vegetables. Refrigerate for a few hours (or overnight). Top with avocado and almond slices when serving.