Golden Gazpacho

1. 1

   Position rack in upper third of oven; preheat broiler.

2. 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. 3

   Transfer the pepper to a bowl, cover and let steam until the skin is loosened, about 10 minutes.

4. 4

   Uncover; when cool enough to handle, remove the skin.

5. 5

   Discard stem, seeds and ribs.

6. 6

   Place the roasted pepper and half of the tomatoes in a blender with onion and oil; puree until smooth.

7. 7

   Transfer to a large metal bowl.

8. 8

   Puree the remaining tomatoes until smooth and add to the bowl; stir to combine.

9. 9

   Refrigerate the gazpacho until chilled, at least 2 hours.

10. 10

    Season with salt and pepper.

11. 11

    Serve garnished with jalapenos, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.