Yellow Tomato Gazpacho in Cucumber Cups

Ingredients

• 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

Preparation

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.