This bright, refreshing soup is perfect for those hot summer days. It comes together in a matter of minutes, since it uses canned tomatoes, and the cream cheese adds a whole new dimension to the soup. It makes it taste more like a cooked soup, without all the work.
Author: Jeanine Friesen
Recipe type: Appetizer
19 ounces crushed tomatoes
4 ounces Garden Vegetable cream cheese
19 ounces small diced tomatoes with olive oil and garlic
3/4 small green pepper, roughly chopped
1/2 cup onion, diced
1 long cucumber, seeds removed and diced
1/4 cup white vinegar
2 tablespoons fresh parsley, chopped
2 tablespoons fresh cilantro, chopped (plus 1 Tbsp for garnish)
1 teaspoon paprika
1 pinch of cayenne pepper
2 cups of tomato juice
2 tablespoons olive oil (to drizzle on top before serving)
In a food processor or blender, combine crushed tomatoes and Garden Vegetable cream cheese until smooth. Pour into large bowl, and set aside.
Add diced tomatoes with olive oil and garlic, green pepper and onion to food processor. Process until a desired consistency. Pour into bowl with crushed tomatoes and cream cheese.
Pulse the cucumber in the food processor until chopped fairly fine, but not mushy. Add to tomato mixture.
Add vinegar, parsley, cilantro, paprika and cayenne pepper to the tomato mixture. Stir to combine.
Stir tomato juice into the vegetable mixture, you can add up to 3 cups, if you want a thinner soup. Season with salt and pepper.
Chill for 30-45 minutes. Serve chilled. Before serving, drizzle the top with olive oil, and garnish with fresh chopped parsley or cilantro.
Recipe by Faithfully Gluten Free at http://www.faithfullyglutenfree.com/2011/05/creamy-gazpacho.html