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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (457g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 604 (76%)|
|Amt Per Serving||% DV|
|Total Fat 67.1g||89 %|
|Saturated Fat 29.3g||146 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 98.6mg||30 %|
|Sodium 2606.1mg||90 %|
|Potassium 841.7mg||22 %|
|Total Carbohydrate 20.4g||6 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 10g|
|Protein 36.8g||53 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 798
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