Yellow Tomato Gazpacho in Cucumber Cups
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.
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.