- Prep time 20 minutes
- Total time 1 hour & 45 minutes
- Portion size 8 servings
Ingredients
Method
Brush tomatoes, peppers and shallot with half of the oil. Preheat grill to medium-high heat; grease grate well. With lid closed; grill peppers, turning, until charred, about 10 minutes. Meanwhile, grill tomatoes and shallot, turning once, until well marked, about 5 minutes.
Transfer vegetables to bowl; cover and let stand for 10 minutes. Peel tomatoes; peel peppers, removing seeds. Reserve a few basil leaves; set aside. In food processor, purée peppers, tomatoes, shallot, strawberries, cucumber, garlic, remaining basil leaves, vinegar and remaining oil (if mixture is too thick, add a bit of water, 1 tbsp at a time). Season with salt and pepper. Garnish with a drizzle of olive oil, reserved basil and a sprinkle of pepitas. Refrigerate for 1 hour.
Nutritional facts PER SERVING: about
- Calories 100
- Total fat 7 g
- Saturated fat 1 g
- Cholesterol 0 mg
- Sodium 5 mg
- Total carbohydrate 8 g
- Fibre 2 g
- Protein 1 g
