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Gaspacho aux poivrons jaunes rôtis

Roasted yellow pepper gazpacho

Main course | Easy | 30 minutes
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. Preheat oven broiler. 
  2. Place peppers and tomatoes on a baking sheet and broil, turning often, until the peels are blistered, about 15 minutes. Transfer to a bowl and cover. When vegetables have cooled sufficiently, remove the skin and seeds.
  3. Finely chop half the peppers and cucumber. Set aside. Place remaining peppers and cucumber along with the tomatoes, garlic, vinegar, parsley, hot sauce, broth, and relish in a food processor and purée until smooth. Pour purée into a big bowl. Stir in reserved pepper-cucumber mixture. Cover and refrigerate until well chilled.

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