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Roasted Yellow Pepper Gazpacho

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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!!”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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