Place first 5 ingredients in a colandar. Salt generously and let drain overnight to release the water.
Place vegetables into a food processor and pulse to create a fine, chunky mixture.
Add white balsamic vinegar, tomato puree, garlic, Red Pepper Jelly and olive oil. Mix to combine. Adjust Salt and Pepper to taste and chill in fridge. Serve cold with a dusting of Smoked Spanish Paprika.
Per serving: Calories 100, Fat 5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 14 g (Fiber 2 g, Sugars 6 g), Protein 3 g.