Yellow Tomato Gazpacho
Courtesy of California Ripe Olives
Servings: 4
Prep Time: 15 Min.
Cook Time: n/a
Prep Time: 15 Min.
Cook Time: n/a
What you need:
* 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
* 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
What to do:
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.
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.