Cuisinart SMARTPOWER PREMIER DUET CBT-500FP - Manual (Page 18)

18
SOUPS, SPREADS, DIPS AND MORE
For best results when blending fresh herbs, the herbs, blender jar and
cutting assembly must be dry and clean.
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" pieces
1 large cucumber, peeled, halved lengthwise, seeded, cut into
1" pieces
1 ⁄
2
medium green bell pepper, cored, seeded, cut into 1" pieces
1 ⁄
2
medium red bell pepper, cored, seeded, cut into 1" pieces
1 large jalapeño pepper, cored, seeded, cut into 1 ⁄
2
" pieces
6 green onions, trimmed, cut into 1 ⁄
2
" pieces
4 medium tomatoes, cored, seeded, cut into 1" pieces
3 tablespoons sherry vinegar or lemon juice
1 ⁄
2
teaspoon kosher salt
1 ⁄
4
teaspoon freshly ground black pepper
Place garlic in blender jar; cover jar. Set on Low; pulse to chop garlic,
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 Low 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.
With blender set on Low, pulse 10 times to 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
CHILLED MELON AND MANGO SOUP
Sweet cantaloupe and mango combine with orange juice for this refreshing
cold soup. Perfect for a summer brunch or as a refreshing,
cool ending to a warm-weather meal.
Makes 8 servings
2-3 slices fresh ginger (each about the size of a quarter)
1 mango, about 12 -14 ounces, peeled, seeded,
cut into 1" pieces
1 cantaloupe, about 3 pounds, peeled, seeded,
cut into 1" pieces
1 ⁄
2
-1 cup orange juice
Place ginger, mango, melon and 1 ⁄
2
cup orange juice in the blender jar;
cover. Set on Low and blend until smooth, about 20 to 30 seconds.
Add as much remaining orange juice as necessary to adjust consistency
to that of a thick soup. Chill completely before serving. May be
garnished with fresh raspberries or blueberries and a sprig of mint.
Nutritional information per serving:
Calories 68 (2% from fat) • carb. 17g • pro. 1g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 14mg • calc. 17mg • fiber 1g
CREAM OF ASPARAGUS SOUP
Make this soup in the spring when asparagus is at its most flavorful.
Makes eight 6-ounce servings
3 ⁄
4
cup Italian parsley leaves, washed and dried
3 tablespoons unsalted butter
2 ⁄
3
cup chopped onion or leek
1 pound asparagus, trimmed, cut into 1" pieces
3 cups fat free, low-sodium chicken or vegetable
stock or broth
1 cup half-and-half