Yellow Tomato Gazpacho in Cucumber Cups

Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 20
  • Fat: 0.0g


  • 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


  1. 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.
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