Pepper Medley Gazpacho Soup
By: Corrinne
Published: Monday, June 20, 2011 - 11:04am

Ingredients




1 1/2 cups tomato juice
1 package Alouette Pepper Medley Cheese
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)
1 teaspoon fresh tarragon
3 tablespoons extra-virgin olive oil, plus more for garnish
2 tablespoons sherry vinegar

Preparation

1 Pour tomato juice and ½ the package of the Pepper Medley cheese in the canister of a blender. Puree well 2 Add the garlic, tomato, cucumber, bell pepper, onion, parsley, tarragon and bread to the blender. 3 Using pulse mode puree until reaching desired consistency ( the longer ingredients are pureed the smoother or finer the gazpacho will be ) 4 Add olive oil and sherry vinegar and season with salt and pepper 5 Store in the refrigerator for at least 1 hour preferably 3-4 hours for the flavors to marry together well 6 To serve pour the gazpacho into 4 chilled bowls 7 Top with a dollop of cheese in the center of each bowl 8 Drizzle 1/2 tsp olive oil over each bowl 9 Garnish with croutons