Roasted Yellow Pepper Gazpacho

• 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

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; puree 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.

yellow peppers, tomatoes, cucumber, garlic, red wine, fresh parsley, hot sauce, chicken broth, red pepper

Taken from www.food.com/recipe/roasted-yellow-pepper-gazpacho-371455 (may not work)