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Golden Gazpacho

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  3 Hours
  6 servings, 1 generous cup each
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.

Make Ahead Tip: Cover and refrigerate for up to 1 day.
RECIPE 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 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)

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.
Golden Gazpacho Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 servings, 1 generous cup each
Calories: 104
Fat, Saturated: 1g
Fiber: 3g
Carbohydrates, Total: 13g
Sodium: 452mg
% Cal. from Fat: 43%
Fat. Total: 5g
Protein: 3g
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