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Golden Gazpacho

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“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. From '' and posted for ZWT5. NOTE: CHILL time is NOT included in prep or cooking time.”
6 1 cup servings

Ingredients Nutrition


  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.

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