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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
3 cloves garlic, crushed |
1 cup fresh bread crumbs (from about 2 bread slices, crusts removed) |
1/4 cup red wine vinegar |
1/3 cup olive oil |
2 pounds green tomatoes or tomatillos, husked, rinsed, coarsely chopped |
2 cucumbers, peeled, seeded, chopped |
2 tablespoons fresh thyme |
2 tablespoons chopped fresh parsley or cilantro |
1 teaspoon tabasco, or more to taste |
salt and freshly ground black pepper |
croutons for garnish, optional |
Directions:
1. Combine garlic, bread crumbs, vinegar and olive oil in a blender. Pulse until garlic is coarsely chopped. Add tomatoes, cucumbers, thyme and parsley. Pulse or blend until mixture forms a chunky soup. Transfer to a large bowl. Stir in 2 cups ice-cold water and season with Tabasco, salt and pepper.
2. Cover and refrigerate until thoroughly chilled, at least 2 hours. Serve cold, garnished with croutons, if desired.
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