Golden Gazpacho

Submitted by kitty.rock

"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. From 'EatingWell.com' and posted for ZWT5. NOTE: CHILL time is NOT included in prep or cooking time."

 

• Ready In: 45mins
• Ingredients: 7
• Yields: 6 1 cup servings
• Serves: 6

ingredients

• 1 large orange bell peppers or 1 large yellow bell pepper
• 3 1⁄2 lbs yellow tomatoes or 3 1/2 lbs orange tomatoes, peeled, cored, divided
• 1 cup coarsely chopped sweet onion
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher sea salt (to taste)
• fresh ground black pepper

• OPTIONAL GARNISH

• 2 -3 red chili peppers or 2 -3 green jalapeno peppers, seeded and minced, for garnish

directions

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

Reviews

[Brooke the Cook in]

Roasting the peppers is something I've never done in gazpacho and it was a really nice twist! Simple ingredients, simple flavors! I threw one fresh jalapeno pepper with seeds into the mix which gave it a little color contrast. Made for PRMR tag.