Directions:
- Position rack in upper third of oven; preheat broiler.
- 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.
- 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 of the tomatoes in a blender with onion and oil; 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 Facts
| Amount Per 1 Serving | |||
| Calories | 103.56 Kcal (434 kJ) | ||
| Calories from fat | 44.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.93g | 8% | |
|---|---|---|---|
| Sodium | 73.32mg | 3% | |
| Potassium | 789.87mg | 17% | |
| Total Carbs | 12.81g | 4% | |
| Sugars | 2.91g | 12% | |
| Dietary Fiber | 3.41g | 14% | |
| Protein | 3.41g | 7% | |
| Vitamin C | 52.8mg | 88% | |
| Iron | 0.2mg | 1% | |
| Calcium | 39.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 31.53 Kcal (132 kJ) | ||
| Calories from fat | 13.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.5g | 8% | |
|---|---|---|---|
| Sodium | 22.32mg | 3% | |
| Potassium | 240.46mg | 17% | |
| Total Carbs | 3.9g | 4% | |
| Sugars | 0.89g | 12% | |
| Dietary Fiber | 1.04g | 14% | |
| Protein | 1.04g | 7% | |
| Vitamin C | 16.1mg | 88% | |
| Iron | 0.1mg | 1% | |
| Calcium | 12.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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