Cuisinart DLC 2007 DLC-2007N Manual - Page 25

Gazpacho Always served well chilled, this refreshing summer favorite has its origins in the Andalusian region of Spain. Makes four 8-ounce servings 1 garlic clove, peeled 1 small jalapeño pepper, seeded, cut into 1-inch pieces 1/4 cup fresh cilantro 4 small scallions, trimmed, cut into 1-inch pieces 1/2 green bell pepper, cored, seeded, cut into 1-inch pieces 2 medium tomatoes, cored, cut into1-inch pieces 2-1/3 cups tomato juice 1 small cucumber, peeled, cut in half lengthwise, seeds removed 2 tablespoons + 1 teaspoon fresh lime juice 1/4 teaspoon coarsely ground black pepper 1/8 teaspoon kosher salt 4 teaspoons reduced fat sour cream fresh cilantro sprigs for garnish Insert metal blade and process garlic and jalapeño until finely chopped, about 5 seconds. Scrape bowl. Add cilantro, scallions and green pepper; pulse to coarsely chop, about 8 to 10 times. Transfer to a large mixing bowl. Place tomatoes in work bowl and pulse to coarsely chop, about 8 times. Do not overprocess. Transfer to mixing bowl. Add tomato juice to tomato mixture and stir to combine. Insert 4mm slicing disc. Place cucumber in feed tube vertically and slice using medium pressure. Add to mixing bowl. Add lime juice, pepper and salt and stir to combine. Cover tightly with plastic wrap and refrigerate to chill before serving. Serve garnished with 1 teaspoon sour cream and a fresh cilantro sprig. Preparation: 15 - 20 minutes, plus chilling time Nutritional analysis per serving: Calories 72 (16% from fat) • carb. 16g • pro. 3g • fat 1g sat. fat 0g • chol. 2 mg • sod. 687mg • fiber 3g 24