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Green Tomato Gazpacho

Photo: Tina Rupp
Prep time 20 mins
Chill time 2 hrs
Yield Serves: 6 (serving size: 1 1/4 cups)

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

Nutrition Information

  • calories 228
  • fat 13 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 5 g
  • carbohydrate 23 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 549 mg
  • calcium 39 mg

How to Make It

  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.