Golden Gazpacho with Minted Cream

Ingredients

• 1 lb. yellow tomatoes
• 1 yellow bell pepper
• 1 small yellow squash
• 2 shallots
• 1 c. carrot juice
• 2 tbsp. sherry wine vinegar
• ¾ tsp. Kosher salt
• ½ c. fresh mint leaves
• ½ c. sour cream

Directions

1. In a blender, combine tomatoes, bell pepper, squash, shallots, carrot juice, vinegar, and salt; purée until smooth. Transfer to a container and refrigerate until chilled.
2. In a small saucepan of boiling water, cook the mint leaves for 10 seconds to set the color. Drain and rinse under cold water. Squeeze dry and finely chop. Transfer to a small bowl with sour cream and stir to combine.
3. Serve soup in chilled bowls and top each with a dollop of minted sour cream.
4. Source: countryliving.com