1 large orange or yellow bell pepper
3 1/2 pounds yellow or orange tomatoes, peeled (see Tip) and cored, divided
1 cup coarsely chopped sweet onion
2 tablespoons extra-virgin olive oil
1 teaspoon salt, or to taste
Freshly ground pepper to taste
2-3 red or green jalapeno peppers, seeded and minced, for garnish (optional)
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.
NUTRITION INFORMATION: Per serving: 104 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 13 g carbohydrate; 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).
1 Carbohydrate Serving
Exchanges: 2 vegetable, 1 fat
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.
MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.