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. ---------------------------------------------------------------------------
Nutrition
Ingredients
