GOLDEN GAPAZCHO

Who could leave out this classic blended beauty? Leave
this version a bit chunky for a crunchy character.

1.5 lbs yellow organic tomatoes, seeded & cut into large chunks
1 large organic English seedless cucumber, peeled, halved, cut
into large chunks
1 yellow organic bell pepper, cut into large chunks
1 small red organic onion, quartered
1/2 cup fresh juiced carrotjuice
1/4 cup distilled white vinegar
2 tablespoons cold-pressed extra virgin olive oil
3/4 teaspoon sea salt

In a food processor or blender, combine tomatoes,
cucumber, bell pepper, onion, carrot juice, vinegar,
oil and salt until vegetables are finely chopped but
still a bit chunky. Transfer soup to a large bowl,
cover and refrigerate 2 hours or until well-chilled.