I’ve been wanting to create a chilled soup, especially with the seasonal temperatures escalating around this time of the year. I was at the market and was happy to see some eye popping orange and yellow heirloom tomatoes in the produce area. Although i normally tend to gravitate towards the red varieties, wanted to experiment with the other type of tomatoes. And so here it is, my Golden Gazpacho soup, great way to keep you cool in this hot and humid weather!!

 

Although these yummy yellow tomatoes are lower in vitamin C, they have higher levels of folate, niacin, almost twice as much of zinc, chock full of potassium, iron, and phosphorus. That is why they tend to be sweeter and less acidic than the more familiar red tomatoes.

Yummy yellow peppers build the body’s immunity and keep diseases such as cancer and diabetes at bay. Yellow peppers are very high in nutrients, yet very mow in calories. Some of the important nutrients are bioflavonoids, beta-carotene, potassium, vitamin B6 and vitamin C.

 

 

Active time: 35 minutes

Total time: 3 hours

INGREDIENTS:

1 large yellow bell pepper

3 pounds yellow or orange tomatoes, peeled, cored and divided

1 cup onion, chopped

2 habanero chili peppers  2 tbsp olive oil

1 tsp sea salt, to taste

freshly ground pepper

2-3 green jalapeno peppers, seeded and minced, for garnish

1/2 tsp hot pepper sauce

INSTRUCTIONS:

Position rack in upper third of oven; preheat boiler.

Place the bell pepper on a baking sheet and broil, turning every 4-5 minutes, until skin is blackened and blistered on all sides, 20-25 minutes. Transfer peppers to a towel and let steam until skin is loosened, about 10 minutes.Uncover and remove the skin. Discard stems, seeds and ribs.

Place the roasted peppers and half the tomatoes in a blender, add the onion and oil and puree until smooth. Transfer to a large metal bowl. Puree the remaning ingredients until smooth and add to the bowl; stir to combine.

Refrigerate the gazpacho until chilled, at least two hours. Season to taste. Serve and garnish with jalapeno peppers and croutons.

PER SERVING: Calories 104; Fat 5g; Carbohydrates 13g; Protein 3g; Fiber 3g; Sodium 450mg; Potassium 803mg ( very high in vitamin C, folate and potassium)

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