Yellow Tomato Gazpacho in Cucumber Cups

Name: Yellow Tomato Gazpacho in Cucumber Cups
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon black pepper; 4 hothouse cucumbers; 2 garlic cloves; 2 teaspoons kosher salt; 1 scallion, white and green parts, cut into 1-inch pieces; 3 Tbsps unseasoned rice vinegar; 2 yellow bell peppers, cored, seeded, and cut into chunks; 2 kilograms yellow tomatoes, cored and seeded

You can never have too many soup recipes, so give Yellow Tomato Gazpacho in Cucumber Cups a try. This recipe makes 4 servings with 144 calories, 8g of protein, and 2g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of tomatoes, unseasoned rice vinegar, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, primal, and vegan diet. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place garlic, scallion, tomatoes, and bell peppers in a food processor; pulse until the vegetables are small chopped pieces.

Ingredients you will need

Bell Pepper

Vegetable

Green Onions

Tomato

Garlic

Equipment you will use

Food Processor

Add rice vinegar, kosher salt, and black pepper; chill.

Ingredients you will need

Black Pepper

Rice Vinegar

Kosher Salt

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.

Ingredients you will need

Cucumber