Yellow Tomato Gazpacho

4 servings

Ingredients

  • 2 pounds yellow tomatoes, cored, seeded and coarsely chopped
  • 6 ounces cucumber, peeled, seeded and coarsely chopped
  • 2 cloves garlic, chopped
  • 1/3 cup low sodium chicken broth
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1/2 cup scallions, chopped
  • 1 cup California Black Ripe Olives, wedged
  • 1 tablespoon Kosher salt
  • Ground black pepper to taste

Directions

Combine tomatoes, cucumber and garlic in blender or food processor and puree until smooth. Pour in chicken broth, olive oil and vinegar and process for 1-2 more minutes. Stir in California Ripe Olives, scallions and salt and season to taste with pepper.