- 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.
Nutritional Facts Per Serving
- Nutrition Description:
- ¼ of the recipe
- Calories:
- 70
- Fat:
- 1 g
- Carbs:
- 16 g
- Protein:
- 3 g