Roasted Yellow Pepper Gazpacho

1. 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. 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; puree until smooth. Transfer to a large bowl. Stir in reserved chopped pepper and cucumber. Cover and refrigerate until well chilled.

3. 3

   Divide between bowls. Garnish each with 1 teaspoons red pepper tapenade.

* Per serving · 4 servings · Values may vary.

No additional tips available.