Cuisinart CBT-2000P1 Recipe - Page 83

G pach This no-cook soup is best enjoyed cold on a hot summer day - preferably on your back porch with your feet up. Serve with crunchy bread. Makes 6½ cups 3 1 to 2 1 1 1 1 6 4 3 ¾ ¼ cups tomato or vegetable juice, divided garlic cloves, peeled large celery stalk, peeled and cut into 1-inch pieces medium to large cucumber, peeled, halved lengthwise, seeded and cut into 1-inch pieces red or yellow bell pepper, cored, seeded and cut into 1-inch pieces jalapeño, seeded and cut into ½-inch pieces scallions, trimmed and cut into ½-inch pieces medium tomatoes, cored, seeded and cut into 1-inch pieces tablespoons sherry vinegar teaspoon kosher salt teaspoon freshly ground black pepper 1. Put 1 cup of the tomato or vegetable juice into the blender jar with the garlic, celery, cucumber, bell pepper, jalapeño and scallions. Secure lid. Select Speed 1 and press Start. Blend until vegetables achieve a medium chop, about 15 to 20 seconds. Transfer to a large serving bowl. 2. Add the remaining juice to the blender with the tomatoes. Secure lid. Select Speed 10 and pulse to chop, about 4 to 5 times. Add the tomato mixture to the serving bowl with the other blended ingredients. Season with the sherry vinegar, salt and pepper. Taste and adjust seasoning as desired. 3. Chill well before serving. Nutritional information per serving (about 1 cup): Calories 54 (5% from fat) / Carb. 11g / Pro. 2g / Fat 0g / Sat. Fat 0g / Chol. 0mg / Sod. 553mg Calc. 129mg / Fiber 3g 83