Roasted Yellow Pepper Gazpacho - cooking recipe

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

Preparation

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