KITCHENAID PROLINE KPCB148 - Manual (Page 64)

63
B
LENDER
R
ECIPES
2 cans (14 1 ⁄
2
oz. each) peeled
tomatoes
1 medium cucumber, peeled,
seeded, and cut into chunks
1 small onion, peeled and cut
into chunks
1 small green pepper, seeded
and cut into chunks
1 ⁄
4
cup loosely packed fresh
parsley, stems removed
1 clove garlic
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 1 ⁄
2
cups tomato-vegetable juice
cocktail
3 ⁄
4
teaspoon salt
1 ⁄
8
teaspoon black pepper
Hot pepper sauce, if desired
CHEF’S BLENDER
Place all ingredients except vegetable juice, salt, black pepper, and hot pepper sauce in
blender jar. Cover and blend at Medium 10 to 15 seconds, or until finely chopped.
Pour into large bowl. Stir in vegetable juice, salt, black pepper, and a few drops of hot
pepper sauce, if desired. Refrigerate 6 to 8 hours, or until well chilled.
BAR BLENDER
Place all ingredients except vegetable juice, salt, black pepper, and hot pepper sauce in
blender jar. Cover and blend at Pulse 3 times, 5 to 8 seconds each time. Blend at On for
about 10 seconds, or until finely chopped. Continue with Chef’s Blender directions.
Yield: 7 servings (1 cup per serving).
Per Serving: About 90 cal, 2 g pro, 9 g carb, 6 g total fat, 1 g sat fat,
0 mg chol, 600 mg sod.
GAZPACHO