Costa Del Sol Gazpacho

• 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 tomatoes

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.

yellow tomatoes, yellow onion, yellow squash, yellow bell pepper, garlic, carrot juice, sherry wine vinegar, olive oil, salt, avocado, tomatoes

Taken from www.food.com/recipe/costa-del-sol-gazpacho-337116 (may not work)