Yellow Tomato Gazpacho in Cucumber Cups

Yellow Tomato Gazpacho in Cucumber Cups Recipe


  • 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


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.

  • Yield: (serving size: 1 cucumber cup)

Nutritional Information

Calories per serving:20
Fat per serving:0.0g

Good to Know

Lycopene, found in tomatoes, is an antioxidant thought to help fight disease. Tomatoes also provide vitamin C, folate and potassium.



Eat the Carbs You Love!

Carb lovers featured recipes Pasta! Bread! Pizza! These foods will make you thin! Quick-and-easy CarbLovers recipes will tempt your whole family with delicious, satisfying meals. Search CarbLovers Recipes Order The Book Now!