Costa Del Sol Gazpacho

Recipe by Member 610488
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.