Green Tomato Gazpacho

Health JULY 2013

  • Yield: Serves: 6 (serving size: 1 1/4 cups)
  • Prep time:20 Minutes
  • Chill:2 Hours


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 228
  • Fat: 13g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 5g
  • Carbohydrate: 23g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 549mg
  • Calcium: 39mg

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Green Tomato Gazpacho recipe