For most of us, warm summer days make cooking hot foods sound less than appealing. Who wants to slave away over a hot stove when you could be swinging in a hammock under the trees? So we offer this easy recipe chock-full of nourishment straight from Mother Earth.
There are hundreds of great gazpacho recipes out there, but this one is such a sunny golden color and sweet with the goodness of bell peppers, sweet onions, and tender tomatoes. Golden Gazpacho is a delicious way to get your daily veggies!
1 large yellow or orange bell pepper, roasted or grilled, skin and seeds removed, coarsely chopped
5 cups orange or yellow tomatoes, coarsely chopped
1 cup sweet onion, such as Vidalia, coarsely chopped
2 tablespoons extra-virgin olive oil
Salt and freshly-ground black pepper, to taste
2 green or red jalapeno peppers, seeded and minced for optional garnish
1. In a blender, place the roasted peppers, half of the tomatoes, the onion, and the oil. Blend until smooth and transfer to a large bowl. Place the remaining tomatoes in the blender and blend until smooth, then add to the ingredients in the bowl, stirring to combine.
2. Refrigerate at least 2 hours, until chilled. Season to taste with salt and pepper and serve garnished with the jalapenos, if you’d like a little spicy kick to your gazpacho.
Inspired by a recipe in Eating Well magazine.