Yellow Tomato Gazpacho


  • 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


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.