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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. NOTE: CHILL time is NOT included in prep or cooking time. 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 |
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.
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