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Home Chopped Meat Rice

Pepper Medley Gazpacho Soup Recipe

Ingredients

How to make it

  • 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

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The Cook

corrinnej New Holland, PA

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