Green Tomato Gazpacho

• 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.

garlic, bread crumbs, red wine vinegar, olive oil, green tomatoes, cucumbers, thyme, parsley, tabasco, salt, croutons

Taken from www.myrecipes.com/recipe/green-tomato-gazpacho (may not work)