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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.
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.
Serve soup in chilled bowls and top each with a dollop of minted sour cream.