Pepper Medley Gazpacho Soup

• 1 1/2 cups tomato juice
• 1 package pepper Alouette, Medley Cheese
• 1 clove garlic
• 1 1/2 pounds vine ripened tomatoes roughly chopped
• cucumber 1 ea., peeled, seeded, and roughly chopped
• 1/2 red bell pepper cored, seeded, and roughly chopped
• 1/2 cup yellow onion roughly chopped
• 1/4 cup fresh flat leaf parsley roughly chopped, 1/2 small bunch
• 1 slice bread crust removed
• 1 teaspoon fresh tarragon
• 3 tablespoons extra-virgin olive oil plus more for garnish
• 2 tablespoons 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

tomato juice, pepper, clove garlic, tomatoes, cucumber, red bell pepper, yellow onion, flat leaf parsley, bread crust, tarragon, extravirgin olive oil, sherry vinegar

Taken from www.yummly.com/recipe/Pepper-Medley-Gazpacho-Soup-1668566 (may not work)