KitchenAid KSB5 Instructions and Recipes - Page 23

Gazpacho 2 cans (141⁄2 oz. each) no-salt-added peeled tomatoes 2 ribs celery, cut into 2-inch chunks 1 medium cucumber, peeled and cut into chunks 1 medium onion, cut into chunks 1 small green pepper, cut into chunks 2 teaspoons snipped fresh parsley 1 teaspoon snipped fresh chives 1 clove garlic 3 tablespoons olive oil 3 tablespoons red wine vinegar 2 cups vegetable juice cocktail 1⁄4 teaspoon black pepper Hot pepper sauce Place one can tomatoes, celery, and cucumber in blender jar. Cover and blend at CHOP until finely chopped, about 10 to 15 seconds. Pour into large bowl. Place second can tomatoes, onion, green pepper, parsley, chives, garlic, olive oil, and red wine vinegar in blender jar. Cover and blend at CHOP until finely chopped, about 10 to 15 seconds. Pour into bowl. Stir in vegetable juice cocktail, black pepper, and a few drops of hot pepper sauce. Refrigerate until well chilled, about 6 to 8 hours. Yield: 6 (1 cup) servings. Per serving: About 119 cal, 4 g pro, 13 g car, 7 g fat, 0 mg chol, 337 mg sod. Vichyssoise 1 tablespoon margarine 1 medium onion, sliced, or 11⁄2 cups sliced leeks 2 medium potatoes, peeled and cubed 3 cups reduced-sodium chicken broth 1⁄4 teaspoon black pepper 1 cup lowfat (2%) milk Snipped chives, if desired Melt margarine in skillet over medium heat. Add onion. Cook and stir until onion is soft, about 3 minutes. Place in blender jar with potatoes and 11⁄2 cups broth. Cover and blend at STIR until coarsely chopped, about 5 to 10 seconds. Blend at LIQUEFY until finely chopped, about 20 to 30 seconds. Pour into saucepan. Stir in remaining broth and pepper. Bring to a boil; reduce heat and simmer until vegetables are crisptender, about 12 to 15 minutes, stirring frequently. Remove from heat. Stir in milk. Refrigerate until well chilled, about 6 to 8 hours. Top each serving with snipped chives, if desired. Yield: 6 (1 cup) servings. Per serving: About 94 cal, 4 g pro, 12 g car, 3 g fat, 3 mg chol, 79 mg sod. 21