Cuisinart CBT-1000 CBT-1000 Manual - Page 23

Chilled Spicy Avocado Soup, Roasted Red Pepper Soup

Get Cuisinart CBT-1000 - PowerEdge Die-Cast Blender PDF manuals and user guides
UPC - 086279024626
View all Cuisinart CBT-1000 manuals
Add to My Manuals
Save this manual to your list of manuals

Page 23 highlights

Put the first 13 ingredients (reserving half each of the tomatoes, cucumber, yellow pepper and red onion), in the order listed, and 2 cups of the grape tomatoes, into the jar of your Cuisinart® PowerEdge® 1000 Watt Blender. Auto Pulse on High for about 40 to 45 seconds. Add the remaining grape tomatoes, jalapeño and cilantro; run on High for 1½ minutes, or until completely smooth. Strain the mixture and discard the strained solids; reserve the liquid. Add the reserved vegetables to the blender jar. Auto Pulse on High for 15 seconds, or until roughly chopped. Add the chopped vegetables to the reserved liquid. Adjust seasonings to taste and serve. Put all ingredients, in the order listed, into the jar of your Cuisinart® PowerEdge® 1000 Watt Blender. Run on High for 40 to 45 seconds, or until completely smooth. Adjust seasonings to taste and serve. /VUSJUJPOBMJOGPSNBUJPOQFSTFSWJOH DVQ  $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUHtDIPMNH tTPENHtDBMDNHtGJCFSH Roasted Red Pepper Soup /VUSJUJPOBMJOGPSNBUJPOQFSTFSWJOH DVQ  $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUHtDIPMNH tTPENHtDBMDNHtGJCFSH Roasting your own peppers is simple to do and adds a real fresh flavor to this creamy soup. Makes about 8 cups Chilled Spicy Avocado Soup With the flavors of guacamole blended together, serve this as a special first course for your family and friends. Makes about 7 cups 2½ cups vegetable broth 5 ripe avocados, peeled, pitted and cut into 1-inch pieces 1∕3 cup fresh lime juice 1∕3 cup fresh cilantro 1 medium jalapeño, seeded and cut into ½-inch pieces 5 green onions, cut into 1-inch pieces 1¾ teaspoons sea salt pinch freshly ground black pepper 10 red bell peppers, seeded 1 tablespoon unsalted butter 10 garlic cloves, roughly chopped 1 large shallot (about 1½ ounces), roughly chopped ½ medium onion (about 4 ounces), roughly chopped 3 tablespoons sherry 4 cups reduced-sodium chicken broth 2 tablespoon fresh thyme 1½ teaspoons white balsamic vinegar 2 teaspoons granulated sugar ½ teaspoon sea salt ¼ teaspoon freshly ground black pepper Flatten the seeded bell peppers and then on a foil-lined baking sheet. Place on the top rack in your oven and broil until the peppers are just blackened. Remove and place in a mixing bowl; cover with plastic. Reserve. While the peppers are roasting, put the butter into a medium saucepan set over medium heat. Once the butter has melted, add 23

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
23
Put the first 13 ingredients (reserving half each of the tomatoes,
cucumber, yellow pepper and red onion), in the order listed, and
2 cups of the grape tomatoes, into the jar of your Cuisinart
®
PowerEdge
®
1000 Watt Blender. Auto Pulse on High for about
40 to 45 seconds. Add the remaining grape tomatoes, jalapeño
and cilantro; run on High for 1½ minutes, or until completely
smooth. Strain the mixture and discard the strained solids;
reserve the liquid.
Add the reserved vegetables to the blender jar. Auto Pulse on High
for 15 seconds, or until roughly chopped. Add the chopped
vegetables to the reserved liquid.
Adjust seasonings to taste and serve.
Chilled Spicy Avocado Soup
With the flavors of guacamole blended together, serve this as a
special first course for your family and friends.
Makes about 7 cups
2½
cups vegetable broth
5
ripe avocados, peeled, pitted and cut into 1-inch pieces
1
∕
3
cup fresh lime juice
1
∕
3
cup fresh cilantro
1
medium jalapeño, seeded and cut into ½-inch pieces
5
green onions, cut into 1-inch pieces
1¾
teaspoons sea salt
pinch freshly ground black pepper
Put all ingredients, in the order listed, into the jar of your Cuisinart
®
PowerEdge
®
1000 Watt Blender. Run on High for 40 to 45 seconds,
or until completely smooth.
Adjust seasonings to taste and serve.
Roasted Red Pepper Soup
Roasting your own peppers is simple to do and adds a real fresh
flavor to this creamy soup.
Makes about 8 cups
10
red bell peppers, seeded
1
tablespoon unsalted butter
10
garlic cloves, roughly chopped
1
large shallot (about 1½ ounces), roughly chopped
½
medium onion (about 4 ounces), roughly chopped
3
tablespoons sherry
4
cups reduced-sodium chicken broth
2
tablespoon fresh thyme
1½
teaspoons white balsamic vinegar
2
teaspoons granulated sugar
½
teaspoon sea salt
¼
teaspoon freshly ground black pepper
Flatten the seeded bell peppers and then on a foil-lined baking
sheet. Place on the top rack in your oven and broil until the
peppers are just blackened. Remove and place in a mixing bowl;
cover with plastic. Reserve.
While the peppers are roasting, put the butter into a medium
saucepan set over medium heat. Once the butter has melted, add