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)
1 large orange or yellow bell pepper
3 1/2 pounds yellow or orange tomatoes, peeled (see Tip) and cored, divided
1 cup coarsely chopped sweet onion
2 tablespoons extra-virgin olive oil
1 teaspoon salt, or to taste
Freshly ground pepper, to taste
2-3 red or green jalapeno peppers, seeded and minced, for garnish (optional)
Position rack in upper third of oven; preheat broiler.
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.
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.
Per serving :
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
Make Ahead Tip: Cover and refrigerate for up to 1 day.
Tip: To peel tomatoes: Make a small X in the bottom of each tomato and plunge into boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X.