Cuisinart BFP-10 Series - Manual (Page 25)

8
SOUPS
Classic Chilled Gazpacho
A Cuisinart favorite, made with fresh, ripe summer tomatoes,
Chilled Gazpacho is perfect on a hot, summer night.
Makes 8 servings, about 6 ounces each
1-2 cloves garlic, peeled
3 cups tomato or vegetable juice cocktail, divided
1 large rib celery, peeled, cut into 1-inch pieces
1 large cucumber , peeled, halved lengthwise, seeded,
cut into 1-inch pieces
½ medium green bell pepper , cored, seeded,
cut into 1-inch pieces
½ medium red bell pepper , cored, seeded,
cut into 1-inch pieces
Place garlic in blender jar. Cover and 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 gr een onions. Blend on Mix until vegetables are
medium-finely chopped, about 5 to 10 seconds. Transfer to a lar ge
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 preferr ed. Add to the bowl
of vegetables with the remaining juice. Season with sherry vinegar
or lemon juice, salt and pepper. Chill befor e serving.
Nutritional information per ser ving:
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 r est of the
year. Gar nish with a swirl of sour cream or cr ème fraîche, croutons made
from cor nbread or chopped fr esh chives.
Makes 6 cups
3 ears corn, about 6 to 7 inches in length, husks r emoved
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 r ed peppers, drained,
juices reserved
2½ cups low sodium chicken broth/stock
Cut corn fr om 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 the cor n cobs, roasted peppers, chicken br oth/stock,
¾ cup of the roasted r ed pepper juices, the potato, salt, and
pepper. Bring to a boil, then r educe heat and simmer for 20 to 25
minutes. Remove and discard the cor n cobs; let stand for 5
minutes.
Strain the solids from the liquid, r eserving the liquid. Place the
solids in the blender jar with 1¼ cups of the liquid. Hold lid in
place and blend on Food Processor for 30 to 40 seconds, until the
solids are completely pur éed and smooth. Transfer to a clean
saucepan and add remaining r eserved cooking liquid. Reheat soup
over low heat if serving hot, or cool and refrigerate if serving cold.
Nutritional information per ser ving (one cup):
Calories 131 (23% from fat) • carb. 21g • pro. 5g • fat 4g • sat. fat 1g
• chol. 0mg • sod. 853mg • calc. 24mg • fiber 3g