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
Preparation
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
