Photo: Tina Rupp
Prep Time
20 Mins
Chill Time
2 Hours
Yield
Serves: 6 (serving size: 1 1/4 cups)

How to Make It

Step 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.

Step 2

Cover and refrigerate until thoroughly chilled, at least 2 hours. Serve cold, garnished with croutons, if desired.

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