Pepper Medley Gazpacho Soup
From corrinnej 14 years ago
- 15 minutes to make
- Serves 4
Gazpacho is a classic Spanish tomato-based soup served cold during the summer months. The Alouette Pepper Medley adds a delicious, creamy zing to a summertime favorite!
Ingredients
- 1 1/2 C tomato juice shopping list
- 1 pkg. Alouette pepper Medley cheese shopping list
- 1 clove garlic shopping list
- 1 1/2 lbs. vine-ripened tomatoes(roughly chopped ) shopping list
- 1 ea. cucumber ( peeled, seeded, and roughly chopped ) shopping list
- 1/2 red bell pepper ( cored, seeded, and roughly chopped) shopping list
- 1/2 C yellow onion (roughly chopped) shopping list
- 1/4 C fresh flat-leaf parsley roughly chopped (1/2 small bunch) shopping list
- 1 ea. slice of bread ( crust removed) shopping list
- 1 tsp fresh tarragon shopping list
- 3 Tbsp. extra-virgin olive oil, plus more for garnish shopping list
- 2 Tbsp sherry vinegar shopping list
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
People Who Like This Dish 2
- LouisaBarron Nowhere, Us
- glbaskin Nowhere, Us
- corrinnej New Holland, PA
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