Costa Del Sol Gazpacho - cooking recipe

Ingredients

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

Preparation

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.
Season with salt.
Refrigerate until well chilled, minimum of two 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.