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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
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