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Tina Rupp

Recipe Summary

prep:
20 mins
total:
20 mins
Yield:
Serves: 6 (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

228 calories; fat 13g; saturated fat 2g; mono fat 0g; poly fat 0g; protein 5g; carbohydrates 23g; fiber 3g; cholesterol 0mg; iron 1mg; sodium 549mg; calcium 39mg.
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