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
How to Make It
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.
Refreshing, yummy and easy! Used plum tomatoes, no yellow tomatoes at my store, but made it more colorful! Did not use a food processor just a fine chop, which I recommend. Followed recipe otherwise, my anti-tomato hubby ate them, great appetizer for that favorite Vegan in you life!
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