- Prep Time
- 10 mins
- Total Time
- 30 mins
- 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
Method
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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website. However, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- ¼ of the recipe
- Calories:
- 70
- Fat:
- 1 g
- Carbs:
- 16 g
- Protein:
- 3 g
