Roasted Yellow Pepper Gazpacho

Submitted by Chef mariajane

"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!!"

 

• Ready In: 10mins
• Ingredients: 9
• Serves: 4

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.