Yellow Tomato Gazpacho

• 2 lbs. yellow tomatoes, cored, seeded and coarsely chopped
• 6 oz. cucumber, peeled, seeded and coarsely chopped
• 2 clovesgarlic, chopped
• 1/3 cup low sodium chicken broth
• 3 tbsp. extra virgin olive oil
• 2 Tbsp. sherry vinegar
• 1/2 cup chopped scallions
• 1 cup California Ripe Olives, wedged
• 1 Tsp. Kosher Salt
• ground black pepper to taste

Preparation

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.

Source: California Olive