Green Tomato Gazpacho

green-tomato-guzpacho Photo: Tina Rupp


  • 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.

  • Prep Time:
  • Total Time:
  • Yield: Serves: 6 (serving size: 1 1/4 cups)

Nutritional Information

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

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