Golden Gazpacho

• 1 large orange bell peppers or 1 large yellow bell pepper
• 3 12 lbs yellow tomatoes or 3 12 lbs orange tomatoes, peeled, cored, divided
• 1 cup coarsely chopped sweet onion
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher sea salt (to taste)
• fresh ground black pepper
• 2 -3 red chili peppers or 2 -3 green jalapeno peppers, seeded and minced, for garnish

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.
5. Discard stem, seeds and ribs.
6. Place the roasted pepper and half of the tomatoes in a blender with onion and oil; puree until smooth.
7. Transfer to a large metal bowl.
8. Puree the remaining tomatoes until smooth and add to the bowl; stir to combine.
9. Refrigerate the gazpacho until chilled, at least 2 hours.
10. Season with salt and pepper.
11. Serve garnished with jalapenos, if desired.

orange bell peppers, tomatoes, sweet onion, extra virgin olive oil, kosher sea salt, fresh ground black pepper, red chili peppers

Taken from www.food.com/recipe/golden-gazpacho-371086 (may not work)