Roasted Yellow Pepper Gazpacho

  • Prep Time 10 min
  • Total Time 30 min
  • Serves: 4

Ingredients

  • 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 sodium-reduced chicken broth 250 mL
  • 4 tsp Compliments Sensations Flame Roasted Red Pepper Tapenade 20 mL

Directions

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    Divide between bowls. Garnish each with 1 tsp (5 mL) red pepper tapenade.

Nutrition Facts

  • Nutrition Description ¼ of the recipe
  • Calories 70
  • Fat 1 g
  • Carbs 16 g
  • Protein 3 g