Pepper Medley Gazpacho Soup

• 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

tomato juice, medley cheese, clove garlic, cucumber, red bell pepper, yellow onion, parsley, bread, tarragon, extravirgin olive oil, sherry vinegar

Taken from www.epicurious.com/recipes/member/views/pepper-medley-gazpacho-soup-50140148 (may not work)