Golden Gazpacho - 13g Carbs, 3g Fiber
From: EatingWell - August/September 2006
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.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol
| Low saturated fat | Heart healthy | Healthy weight | High potassium
| Gluten free
Active Time: 35 minutes
Total Time: 3 hours (including 2 hours chilling time)
Servings: 6
Serving Size: 1 generous cup each
1 large bell pepper, orange or yellow
3 1/2 lb tomatoes, orange or yellow, peeled (see Tip), cored, and divided
1 cup coarsely chopped sweet onion
2 Tbsp extra-virgin olive oil
1 tsp salt, or to taste
Freshly ground pepper to taste
2-3 red or green jalapeno peppers, seeded and minced, for garnish (optional)
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. Uncover; when cool enough
to handle, remove the skin. Discard stem, seeds and ribs.
3. 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.
Tip: Cover and refrigerate for up to 1 day.
Tip: 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.
Servings: 6
Serving Size: 1 generous cup each
Nutrition per Serving:
104 Calories, 5g Fat, 1g Sat, 4g Mono, 0mg Cholesterol, 3g Protein,
13g Carbs, 3g Fiber, 452mg Sodium, 803mg Potassium
Nutrition bonus:
Vitamin C (140% daily value), Folate (25% dv), Potassium (23% dv)
Carbohydrate Serving: 1
Exchanges: 2 vegetable, 1 fat
