Yellow Tomato Gazpacho
Courtesy of California Ripe Olives 4 Servings • 15 Min. Prep Time| Ingredients |
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| 2 lbs. yellow tomatoes, cored, seeded and coarsely chopped |
| 6 oz. cucumber, peeled, seeded and coarsely chopped |
| 2 cloves garlic, chopped |
| 1/3 c. low sodium chicken broth |
| 3 Tbsp. extra virgin olive oil |
| 2 Tbsp. sherry vinegar |
| 1 c. California Ripe Olives, wedged |
| 1/2 c. chopped scallions |
| 1 tsp. Kosher salt |
| ground black pepper to taste |
Directions:
1. Combine tomatoes, cucumber and garlic in blender or food processor and puree until smooth.
2. Pour in chicken broth, olive oil and vinegar and process for 1-2 more minutes.
3. Stir in California Ripe Olives, scallions and salt and season to taste with pepper.
