Escape the heat with a refreshing bowl of gazpacho. For the best color and flavor, choose deep yellow heirloom tomatoes and golden yellow squash.

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Ingredients

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.

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  • 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.

Reviews (1)

47 Ratings
  • 5 star values: 5
  • 4 star values: 12
  • 3 star values: 17
  • 2 star values: 9
  • 1 star values: 4
Rating: 4 stars
06/25/2014
I used very soft tomatoes for this and I didn't have sherry wine vinegar so I used apple cider vinegar & white wine as a substitute. I would make this again - very refreshing for a summer starter.