Roasted Yellow Pepper Gazpacho |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From mild to fiery, peppers add something special to any dish. This refreshing summer soup made with sweet peppers, is totally delicious and is served cold!! Ingredients:
4 yellow peppers |
2 tomatoes |
1/2 english cucumber, peeled and seeded |
1 garlic clove |
2 tablespoons red wine, vinegr |
1 teaspoon fresh parsley, chopped |
1 teaspoon louisiana hot sauce |
1 cup chicken broth, 3% less sodium |
4 teaspoons flame roasted red pepper tapenade |
Directions:
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.
2. 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.
3. Divide between bowls. Garnish each with 1 teaspoons red pepper tapenade.
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