Yellow Tomato Gazpacho in Cucumber Cups

Photo: John Kernick
(serving size: 1 cucumber cup)


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2 garlic cloves
1 scallion, white and green parts, cut into 1-inch pieces
5 pounds yellow tomatoes, cored and seeded
2 yellow bell peppers, cored, seeded, and cut into chunks
3 tablespoons unseasoned rice vinegar
2 teaspoons kosher salt
1 teaspoon black pepper
4 hothouse cucumbers


Place garlic, scallion, tomatoes, and bell peppers in a food processor; pulse until the vegetables are small chopped pieces. Add rice vinegar, kosher salt, and black pepper; chill. Cut cucumbers crosswise into 1-inch pieces; use a melon-baller to make small cups (be careful not to break through bottoms of cucumbers). Spoon gazpacho into cucumber cups; serve.

Created date

May 2011

Nutritional Information

Calories 20
Fat 0.0 g