Reserve one piece of cucumber and one piece of red pepper per bowl for garnish, if desired. Otherwise combine diced peppers, the ripe tomato, and diced cucumber in a large bowl. Lightly toss with a pinch of salt and black pepper and set aside.

In a blender combine the green tomato, garlic, parsley, basil, olive oil, and vinegar. Pulse until garlic and the tomato are mostly smooth, then add the cucumbers and yogurt and blend to desired consistency. If you want to add the ice cubes to help chill the soup for immediate service add them about midway through blending the cucumbers and yogurt.

Pour the puree over the chopped vegetables, stir to combine, and then salt and pepper to taste. Serve immediately or put in mason jars and refrigerate up to two days (though it is best within twelve hours or so.)