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.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Fiber High Potassium Low Calorie Low Carb Low Cholesterol Low Sat Fat

Serves Prep Time Total Time
6 35 min 3 hr

Directions

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 Instruction

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.


Nutrition

  • Serving: Per serving
  • Calories: 104
  • Carbohydrates: 13g
  • Fat: 5g
  • Protein: 3g
  • Dietary Fiber: 3g
  • Saturated Fat: 1g
  • Monounsaturated Fat: 4g
  • Cholesterol: 0mg
  • Potassium: 803mg
  • Sodium: 452mg
  • Exchanges: 2 vegetable, 1 fat
  • Carbohydrate Servings: 1

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