Costa Del Sol Gazpacho

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 lbs yellow tomatoes, cored and quartered
• 1 small yellow onion, diced
• 1 medium yellow squash, halved lengthwise and thickly sliced
• 1 yellow bell pepper, deseeded and chopped into chunks
• 1 garlic clove, minced
• 1/2 cup carrot juice
• 3 tablespoons sherry wine vinegar
• 2 tablespoons olive oil
• salt
• 1 medium avocado
• 1 small tomato

Recipe

• 1 in a food processor or blender, working in batches, combine the yellow tomatoes, onion, squash, bell pepper, garlic, carrot juice, vinegar and oil. pulse until finely pureed.
• 2 season with salt.
• 3 refrigerate until well chilled, minimum of two hours.
• 4 at serving time, halve, pit and dice the avocado. core and dice the red tomato.
• 5 serve soup in chilled bowls topped with avocado and tomato.