1. Position rack in upper third of oven; preheat broiler. 2. Place bell pepper on baking sheet and broil, turning every 4 to 5 minutes, until the skin is blackened and blistered on all sides, 20 to 25 minutes. 3. Transfer the pepper to a bowl, cover and let steam until the skin is loosened, about 10 minutes. 4. Uncover; when cool enough to handle, remove the skin. Discard stem, seeds and ribs. 5. Place the roasted pepper and half of the tomatoes in a blender with onion and oil; puree until smooth. 6. Transfer to a large metal bowl. 7. Puree the remaining tomatoes until smooth and add to the bowl; stir to combine. 8. Refrigerate the gazpacho until chilled, at least 2 hours. 9. Season with salt and pepper. 10. Serve garnished with jalapenos, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
