Roasted yellow pepper gazpacho
- Preheat oven broiler.
- 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.
- 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.