Cuisinart DLC-5 DLC-5 Manual - Page 16
Rosy Gazpacho, Onion Soup - cover
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ROSY GAZPACHO A low-calorie delight. 2 medium cucumbers (20 ounces total, 285g), peeled, halved lengthwise and seeded 1 medium onion (5 ounces, 140g) peeled and quartered 2 medium green bell peppers (10 ounces total, 285g), cored, seeded and quartered lengthwise 6 medium firm ripe tomatoes (2 pounds total, 900g), stemmed, peeled, cored and quartered 2 small garlic cloves, peeled 2 tablespoons olive oil 3 cups (720ml) tomato juice 1/8 teaspoon Tabasco sauce 2 tablespoons red-wine vinegar 1 teaspoon salt 1/4 teaspoon black pepper Insert slicing disc. Cut each cucumber section in half lengthwise again, then crosswise, to get 16 pieces in all, each about 3 inches (7.5cm) long. Stand them in feed tube vertically, alternating cut side up and cut side down. Slice in 2 batches, using medium pressure. Transfer to 6-quart (6L) mixing bowl. Insert metal blade and pulse-chop onion until medium-fine, about 4 pulses. Add to cucumbers. Pulse-chop peppers until medium-fine, about 6 times. Add to mixing bowl. Pulse-chop 3 tomatoes to chop coarsely, about 5 pulses. Add to mixing bowl. Repeat with 2 more tomatoes, saving remaining tomato for later use. Turn on machine and drop garlic through feed tube. Process until coarsely chopped. Scrape work bowl and add the 4 remaining tomato quarters. Process for 2 minutes to purée. Add to mixing bowl. Add remaining ingredients to mixing bowl and stir well to mix. Cover bowl and refrigerate for 3 hours before serving. Adjust seasoning if necessary. Makes about 2-1/2 quarts (2.5L). ONION SOUP A classic, made so much easier when you don't have to slice the onions by hand! 4 ounces (115g) Swiss or Parmesan cheese, in 1-inch (2.5cm) pieces 2 pounds (900g) onions, preferably Bermuda or large yellow variety, peeled and cut flat at one end 3 tablespoons unsalted margarine 1 tablespoon vegetable oil 1/2 teaspoon salt 1 tablespoon unbleached flour 8 cups (2L) beef stock, or a mixture of low-sodium beef and chicken stock 6 to 8 slices toasted French bread, 1-inch (2.5cm) thick Insert metal blade and turn on machine. Drop cheese through feed tube while machine is running. Process until finely grated; reserve. You should have about 1 cup (240ml). Insert slicing disc, put onions in feed tube and slice them, using medium pressure.* Melt margarine with oil in heavy 4 to 6-quart (4 to 6L) sauce pan or casserole over medium heat. Add onions and salt, cover and cook very slowly over low heat for 15 to 20 minutes, stirring occasionally and watching carefully to prevent burning. Remove cover and continue cooking until onions are rich golden brown, watching carefully to prevent burning. Sprinkle with flour and stir until well blended, about 2 minutes. Add stock and bring to boil, stirring constantly. Reduce heat, partially cover pan and simmer for 20 to 30 minutes. Adjust seasoning. To serve soup gratineed, put slices of toasted bread in ovenproof casserole or in individual ovenproof dishes. Ladle soup over them. Sprinkle with grated cheese and a little oil or melted butter. Bake in preheated 375°F (190°C) oven for 10 to 15 minutes, until cheese melts and forms crust. Serve immediately. Makes 6 to 8 servings. * If you have the optional thin (2mm) slicing disc with detachable stem, use it to prepare the onions. 15