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

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.

Ratings & Reviews

Huladog's Review

May 30, 2011
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!