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