Golden Gazpacho

"Lemon boy tomatoes I harvested from my garden"

Right now I have a lot of lemon boy tomatoes ripening all at once in my vegetable garden. While flipping through my August issue of the body and soul magazine, I came across a golden gazpacho recipe . I've been very eager to try it out and I finally made it as a part of our last night. The chilled gazpacho turned out fabulous. For this recipe you can choose any variety of yellow heirloom tomatoes. I happened to use lemon boy because these are the type of yellow tomatoes I have growing right now. This is yet another quick, low fat and super easy recipe to put together.

Ingredients;

2 lbs of yellow heirloom tomatoes, cored and quartered

1 small yellow onion, diced

1 medium yellow squash, halved lengthwise and thickly sliced

1/2 cup of carrot juice (fresh or jarred)

3 large cloves of garlic, thinly sliced

1 yellow bell pepper, ribs and seeds removed and chopped into chunks

3 tbs of red wine vinegar

2 tbs of extra virgin olive oil

Course sea salt

1 avocado

1 small red heirloom tomato

In a blender of food processor, combine yellow tomatoes, onion, squash, bell pepper, garlic, carrot juice, vinegar, and oil. You will have to make this in batches. Pulse in blender until finely pureed. Season with salt and place in the refrigerator for at least 2 hours before serving.

At serving time scoop into individual bowls and garnish with chopped red tomato and sliced avocado.