Roasted Yellow Pepper Gazpacho

Ingredient List
4 yellow peppers 4
2 tomatoes 2
1/2 english cucumber, peeled & seeded 1/2
1 garlic clove 1
30 ml red wine vinegar 2 tbsp
5 ml fresh parsley, chopped 1 tsp
5 ml hot sauce 1 tsp
250 ml chicken broth 1 cup
20 ml red pepper tapenade 4 tsp

Grill peppers and tomatoes on lightly oiled grill, turning often, until skins are blistered.  Place in bowl and cover.  When cool, remove skins and seeds.

Finely chop half the peppers and half the cucumber, set aside.  Place remaining pepper, cucumber and tomatoes in food processor along with garlic, vinegar, parsley, hot sauce and broth.  Puree until smooth.  Transfer to large bowl.  Stir in reserved chopped pepper and cucumber.  Cover and refrigerate until well chilled.

Servings: 4