Golden Gazpacho

1. Position rack in upper third of oven; preheat broiler.
2. 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.
3. Uncover; when cool enough to handle, remove the skin. Discard stem, seeds and ribs.
4. 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.
5. Refrigerate the gazpacho until chilled, at least 2 hours. Season with salt and pepper. Serve garnished with jalapenos, if desired.

Tips

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.

To Make Ahead: Cover and refrigerate for up to 1 day.

Per serving: 104 calories; 5 g fat (1 g saturated fat, 4 g mono unsaturated fat); 0 mg cholesterol; 13 g carbohydrates; 3 g protein; 3 g fiber; 452 mg sodium; 803 mg potassium

Nutrition Bonus: Vitamin C (140% daily value), Folate (25% dv), Potassium (23% dv).

Exchanges: 2 vegetable, 1 fat

Contributed by: EatingWell.com

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.