Pepper Medley Gazpacho Soup

Ingredients

1 clove garlic

1 1/2 pounds vine-ripened tomatoes (roughly chopped)

1 ea. cucumber (peeled, seeded, and roughly chopped)

1/2 red bell pepper (cored, seeded, and roughly chopped)

1/2 cup yellow onion (roughly chopped)

1/4 cup fresh flat-leaf parsley roughly chopped (1/2 small bunch)

1 ea. slice of bread (crust removed)

3 tablespoons extra-virgin olive oil, plus more for garnish

Pour tomato juice and ½ the package of the Pepper Medley cheese in the canister of a blender. Puree well

Add the garlic, tomato, cucumber, bell pepper, onion, parsley, tarragon and bread to the blender.

Using pulse mode puree until reaching desired consistency ( the longer ingredients are pureed the smoother or finer the gazpacho will be )

Add olive oil and sherry vinegar and season with salt and pepper

Store in the refrigerator for at least 1 hour preferably 3-4 hours for the flavors to marry together well

To serve pour the gazpacho into 4 chilled bowls

Top with a dollop of cheese in the center of each bowl

Drizzle 1/2 tsp olive oil over each bowl

Garnish with croutons

2 servings

Monday, June 20, 2011 - 11:04am