Roasted Yellow Pepper Gazpacho
Prep time: 10min
Total time: 30min
Serves 4
4
yellow peppers
2
tomatoes
1/2
English cucumber, peeled and seeded
1 clove
garlic
2 tbsp
red wine vinegar
30 mL
1 tsp
chopped fresh parsley
5 mL
1 tsp
hot sauce
5 mL
1 cup
Compliments Chicken Broth - 35% Less Sodium
250 mL
4 tsp
Compliments Sensations Flame Roasted Red Pepper Tapenade
20 mL
¼ of the recipe
calories
70
fat
1 g
carbs
16 g
protein
3 g
Directions
-
Lightly oil grill and preheat barbecue to medium-high. Grill peppers and tomatoes, turning often, until skins blister. Place in a bowl and cover. When cool, remove skins and seeds.
-
Finely chop half the peppers and half the cucumber; set aside. Place remaining pepper, cucumber and tomatoes in a food processor along with garlic, vinegar, parsley, hot sauce and broth; purée until smooth. Transfer to a large bowl. Stir in reserved chopped pepper and cucumber. Cover and refrigerate until well chilled.
-
Divide between bowls. Garnish each with 1 tsp (5 mL) red pepper tapenade.