Yellow Tomato Gazpacho in Cucumber Cups |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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 |
Directions:
1. 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.
|
|