Yellow Tomato Gazpacho
Courtesy of California Ripe Olives 4 Servings • 15 Min. Prep TimeIngredients |
---|
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.