Golden Gazpacho with Minted Cream

Directions

1. 1
   In a blender, combine tomatoes, bell pepper, squash, shallots, carrot juice, vinegar, and salt; pure until smooth.
2. 2
   Transfer to a container and refrigerate until chilled.In a small saucepan of boiling water, cook the mint leaves for 10 seconds to set the color.
3. 3
   Drain and rinse under cold water. Squeeze dry and finely chop.
4. 4
   Transfer to a small bowl with sour cream and stir to combine.
5. 5
   Serve soup in chilled bowls and top each with a dollop of minted sour cream.