Cuisinart CBB-550SS Instructions and Recipes - Page 8
Balsamic Vinaigrette, Tangy Blue, Cheese Dressing, Gazpacho, Cream of Carrot Soup
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Balsamic Vinaigrette Gazpacho Makes about 2 cups 1 tablespoon Dijon mustard 3 tablespoons balsamic vinegar 2 garlic cloves, peeled ½ teaspoon salt 1 cup olive oil Pepper to taste Blend first 4 ingredients on HI for a few seconds. Then, with blender running, remove small lid insert and pour in oil VERY SLOWLY. It will take a while, but the results are worth it! Season with pepper. Nutritional information per serving (2 tablespoons): Calories 97 (98% from fat) • carb. 0g • pro. 0g • fat 11g • chol. 0mg • sod. 77mg • calc. 1mg • fiber 0g Tangy Blue Cheese Dressing Makes 1¾ cups 1 garlic clove, peeled 1 shallot, peeled and cut into ½-inch pieces 2 tablespoons fresh Italian parsley leaves 1 cup lowfat mayonnaise ½ cup buttermilk or fat-free plain yogurt ¼ cup crumbled blue cheese ½ teaspoon kosher salt ¼ teaspoon ground white pepper Dash Tabasco® or other hot sauce to taste Place garlic, shallot and parsley in blender container. Blend on HI for 10 seconds. Scrape blender jar and add remaining ingredients. Blend on HI for 30-40 seconds until smooth and creamy. Let stand for 30 minutes before serving, to allow flavors to develop. Nutritional information per tablespoon: Calories 31 (84% from fat) • carb. 1g • pro. 0g • fat 3g chol. 4mg • sod. 112mg • calc. 13mg • fiber 0g 8 servings 1 can (12 ounces) spicy vegetable juice 4-5 fresh plum tomatoes, quartered 1 can (14 ounces) crushed tomatoes with roasted garlic (if available) 2 garlic cloves, peeled 1 medium onion, chopped 1 celery stalk with leaves, cut into 1-inch chunks 1 teaspoon Worcestershire sauce 1 teaspoon balsamic vinegar ½ teaspoon lemon juice Red pepper flakes to taste Salt to taste Pepper to taste 5-6 drops hot sauce Place all ingredients in blender and run for 2-3 minutes on HI. If the blender is too full, you may want to make this recipe in 2 batches. Nutritional information per serving (1 cup): Calories 22 (7% from fat) • carb. 5g • pro. 1g • fat 0g chol. 0mg • sod. 166mg • calc. 13mg • fiber 1g Cream of Carrot Soup 8 servings 4 carrots, peeled and sliced 1 medium onion, sliced 1 celery stalk, cut into 1-inch chunks 1½ cups chicken stock ½ cup cooked white rice 1 teaspoon salt Cayenne pepper to taste ¾ cup light cream Sour cream and diced roasted red peppers (garnish) In a small stockpot, bring vegetables and one cup of chicken stock to a simmer, and cook for 20-25 minutes. Let cool for 15-20 minutes. Pour soup into blender with remaining stock, rice, salt and cayenne. Blend on LO for 1-2 minutes, until smooth. Add cream and chill in refrigerator to serve cold, or reheat to just below a simmer to serve hot. Garnish with diced peppers and a dollop of sour cream. Nutritional information per serving (1 cup): Calories 88 (45% from fat) • carb. 10g • pro. 2g • fat 4g chol. 15mg • sod. 143mg • calc. 37mg • fiber 1g 8
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