| Recipe: |
1 large orange or yellow bell pepper
3 1/2 pounds yellow or orange tomatoes
1 cup coarsely chopped sweet onion
2 tablespoons extra-virgin olive oil
1 teaspoon salt
Freshly ground pepper
2-3 red or green jalapeno peppers
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. |
