Yellow Tomato Gazpacho
Recipe courtesy of California Ripe Olives.
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 cup California Ripe Olives, wedged
1/2 cup chopped green onions
1 teaspoon kosher salt
Ground black pepper to taste
- Combine tomatoes, cucumber and garlic in blender or food processor and purée until smooth.
- Pour in chicken broth, olive oil and vinegar and process for 1 to 2 more minutes.
- Stir in California Ripe Olives, green onions and season with salt and pepper to taste.
Makes 4 servings.
Recipe and photograph courtesy of California Ripe Olives.