Cuisinart SPB-10CH SPB-10CH Manual - Page 11

Classic Chilled Gazpacho A Cuisinart favorite, made with fresh, ripe summer tomatoes, Chilled Gazpacho is perfect on a hot, summer night. Makes eight 5-ounce servings 1 - 2 3 1 1 ½ ½ 1 6 4 3 ½ ¼ cloves garlic, peeled cups tomato or vegetable juice cocktail, divided large rib celery, peeled, cut into 1-inch pieces large cucumber, peeled, halved lengthwise, seeded, cut into 1-inch pieces medium green bell pepper, cored, seeded, cut into 1inch pieces medium red bell pepper, cored, seeded, cut into 1-inch pieces large jalapeño pepper, cored, seeded, cut into ½-inch pieces green onions, trimmed, cut into ½-inch pieces medium tomatoes, cored, seeded, cut into 1-inch pieces tablespoons sherry vinegar or lemon juice teaspoon kosher salt teaspoon freshly ground black pepper Place garlic in blender jar; cover jar. Pulse on Chop, 10 times. Add 1 cup tomato juice/vegetable juice cocktail to blender jar along with celery, cucumber, green pepper, red pepper, jalapeño pepper, and green onions. Blend on Mix until vegetables are medium-finely chopped, about 5 to 10 seconds. Transfer to a large serving bowl. Add remaining tomato juice/vegetable cocktail to blender jar with fresh tomatoes. Pulse 10 times on Chop, or blend continuously if a smoother gazpacho is preferred. Add to the bowl of vegetables with the remaining juice. Season with sherry vinegar or lemon juice, salt and pepper. Chill before serving. Nutritional information per serving: Calories 51 (5% from fat) • carb. 11g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 429mg • calc. 28mg • fiber 2g Creamy Roasted Pepper & Corn Soup This soup can be served chilled in the summer, or hot the rest of the year. Garnish with a swirl of sour cream or crème fraîche, croutons made from cornbread or chopped fresh chives. Makes six 8-ounce servings 3 ears corn, about 6 to 7 inches in length, husks removed 1 tablespoon extra virgin olive oil 1 cup diced (½-inch pieces) onion 1 clove garlic, peeled and sliced ½ teaspoon thyme 2 jars (12-ounce) roasted red peppers, drained, juices reserved 2½ cups low sodium chicken broth/stock 4 ounces diced (½-inch pieces) russet potato 1 teaspoon kosher salt ¼ teaspoon freshly ground pepper Cut corn from cobs, reserving cobs. Heat oil in a large (4-quart) saucepan over medium heat. Add cut corn, onions, garlic, and thyme. Cook, stirring often, for 3 to 4 minutes, until onions are translucent and have begun to soften. Add reserved corn cobs, roasted peppers, chicken broth/stock, ¾ cup of the roasted red pepper juices, the potato, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes. Remove and discard the corn cobs; let stand for 5 minutes. Strain the solids from the liquid, reserving the liquid. Place the solids in the blender jar with 1¼ cups of the liquid. Cover and blend on Liquefy for 30 to 40 seconds, until the solids are completely puréed and smooth. Transfer to a clean saucepan and add remaining reserved cooking liquid. Reheat soup over low heat if serving hot, or cool and refrigerate if serving cold. Nutritional information per serving: Calories 131 (23% from fat) • carb. 21g • pro. 5g • fat 4g • sat. fat 1g • chol. 0mg • sod. 853mg • calc. 24mg • fiber 3g 11