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20 minute dinner recipes

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Golden Gazpacho

http://www.eatingwell.com/recipes/golden_gazpacho.html

From EatingWell:  August/September 2006

Inspired by Spanish pureed gazpachos, this golden-yellow one is based on an idea of Greg Parks's at the Four Columns Inn in Newfane, Vermont.

6 servings, 1 generous cup each | Active Time: 35 minutes | Total Time: 3 hours (including 2 hours chilling time)

Ingredients

Preparation

  1. Position rack in upper third of oven; preheat broiler.
  2. Place bell pepper on a baking sheet and broil, turning every 4 to 5 minutes, until the skin is blackened and blistered on all sides, 20 to 25 minutes. Transfer the pepper to a bowl, cover, and let steam until the skin is loosened, about 10 minutes. Uncover; when cool enough to handle, remove the skin. Discard stem, seeds and ribs.
  3. Place the roasted pepper and half the tomatoes in a blender; and onion and oil and puree until smooth. Transfer to a large metal bowl. Puree the remaining tomatoes until smooth and add to the bowl; stir to combine. Refrigerate the gazpacho until chilled, at least 2 hours. Season with salt and pepper. Serve garnished with jalapenos, if desired.

Nutrition

Per serving : 104 Calories; 5 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 13 g Carbohydrates; 3 g Protein; 3 g Fiber; 452 mg Sodium; 803 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1 fat

Tips & Notes