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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.

Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
Calories:
70
Fat:
1 g
Carbs:
16 g
Protein:
3 g