Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Golden Gazpacho 3.1 (47) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 3, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 20 mins Servings: 4 Escape the heat with a refreshing bowl of gazpacho. For the best color and flavor, choose deep yellow heirloom tomatoes and golden yellow squash. Ingredients 2 pounds yellow heirloom tomatoes, cored and quartered 1 small yellow onion, diced 1 medium yellow squash (6 ounces), halved lengthwise and thickly sliced 1 yellow bell pepper, ribs and seeds removed, cut into large chunks 1 garlic clove, thinly sliced ½ cup carrot juice (fresh or canned) 3 tablespoons sherry wine vinegar 2 tablespoons olive oil Coarse salt 1 avocado 1 small red heirloom tomato Directions In a food processor or blender, working in batches, combine yellow tomatoes, onion, squash, bell pepper, garlic, carrot juice, vinegar, and oil. Pulse until finely pureed. Season with salt. Refrigerate until well chilled, at least 2 hours. At serving time, halve, pit, and dice the avocado. Core and dice the red tomato. Serve soup in chilled bowls topped with avocado and tomato. Rate it Print