Golden Gazpacho

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Golden Gazpacho

Golden Gazpacho

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.

Serves 6

Prep Time 35 min

Total Time 180 min.

Ingredients

  • 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 tablespoon 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)

Cooking Directions

Step 1

Position rack in upper third of oven; preheat broiler.

Step 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.

Step 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.


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