Ingredients

1 lb. yellow tomatoes

1 yellow bell pepper

1 small yellow squash

2 shallots

1 c. carrot juice

2 tbsp. sherry wine vinegar

tsp. Kosher salt

c. fresh mint leaves

c. sour cream

Directions

1. In a blender, combine tomatoes, bell pepper, squash, shallots, carrot

juice, vinegar, and salt; pure 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.