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.Advertisement
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.