Pepper Medley Gazpacho Soup Recipe

Name: Pepper Medley Gazpacho Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 C tomato juice; 1 pkg. Alouette Pepper Medley Cheese; 1 clove garlic; 1 1/2 lbs. 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 C yellow onion (roughly chopped); 1/4 C fresh flat-leaf parsley roughly chopped (1/2 small bunch); 1 ea. slice of bread ( crust removed); 1 tsp fresh tarragon; 3 Tbsp. extra-virgin olive oil, plus more for garnish; 2 Tbsp sherry vinegar

Servings: persons

1 1/2 C tomato juice
1 pkg. Alouette Pepper Medley Cheese
1 clove garlic
1 1/2 lbs. 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 C yellow onion (roughly chopped)
1/4 C fresh flat-leaf parsley roughly chopped (1/2 small bunch)
1 ea. slice of bread ( crust removed)
1 tsp fresh tarragon
3 Tbsp. extra-virgin olive oil, plus more for garnish
2 Tbsp sherry vinegar

1
Pour tomato juice and 1/2 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

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 C tomato juice, 1 pkg. Alouette Pepper Medley Cheese, 1 clove garlic, 1 1/2 lbs. vine-ripened tomatoes(roughly chopped ), and more.

Yes, Pepper Medley Gazpacho Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pepper Medley Gazpacho Soup

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