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 the 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 teaspoons red pepper tapenade.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71.21 Kcal (298 kJ) | ||
| Calories from fat | 3.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.34g | 1% | |
|---|---|---|---|
| Sodium | 322.53mg | 13% | |
| Potassium | 528.89mg | 11% | |
| Total Carbs | 13.22g | 4% | |
| Sugars | 1.01g | 4% | |
| Dietary Fiber | 2.19g | 9% | |
| Protein | 2.22g | 4% | |
| Vitamin C | 351.3mg | 586% | |
| Calcium | 29.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 24.52 Kcal (103 kJ) | ||
| Calories from fat | 1.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 1% | |
|---|---|---|---|
| Sodium | 111.06mg | 13% | |
| Potassium | 182.11mg | 11% | |
| Total Carbs | 4.55g | 4% | |
| Sugars | 0.35g | 4% | |
| Dietary Fiber | 0.76g | 9% | |
| Protein | 0.77g | 4% | |
| Vitamin C | 121mg | 586% | |
| Calcium | 10.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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