Yellow Tomato Gazpacho in Cucumber Cups

Name: Yellow Tomato Gazpacho in Cucumber Cups
Yield: (serving size: 1 cucumber cup)
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

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Photo: John Kernick

Yield

(serving size: 1 cucumber cup)

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

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

2011-05-30T12:53:31-04:00 Huladog

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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