Breville pro kitchen, Instruction Booklet

Page: 9 / 16

9
Tomato and Avocado Salsa
• 4 large ripe tomatoes
• 1 red chilli
• ½ tsp ground cumin
• ½ tsp ground coriander
• Juice of 1 lime
• 1 small red onion
• 2 medium-ripe avocados (halved, stoned)
• 2 tbsp extra virgin olive oil
• 8 tbsp of roughly of coriander leaves
• Salt and black pepper
1. Roughly chop the tomatoes, avocado and onion into big chunks and add to the
blender jug along with the other ingredients.
2. Chop with quick pulses until all the ingredients are combined but still chunky.
3. Serve with nachos and chopped carrot sticks.
Tomato and Chickpea Soup
(Serves 4)
• Olive Oil
• 2 carrots, chopped
• 1 leek, chopped
• 1 potato, peeled and chopped
• 2 cloves of garlic, finely chopped
• 1 tbsp of finely chopped rosemary
• 400ml of vegetable stock
• ½ a teaspoon of sugar
• 2 x 400g of chopped tomatoes
• 410g of chickpeas drained and rinsed
• 1 tablespoon of dried mixed Italian herbs
• Salt and pepper
1. Put the vegetables in a large saucepan with the garlic, rosemary, Italian herbs, stock
and sugar. Season with salt and pepper then stir.
2. Cover and cook gently for 25 minutes or until the vegetables are tender.
3. Add the tomatoes to the pan and cook for a further 10 minutes.
4. Allow the mixture to cool slightly and then transfer to the blender jug . Place the pan
to one side for later. Blend together on speed setting 1 .
5. Once it is smooth, transfer back to the pan, add the chickpeas and heat through for
approximately 5 minutes, stirring occasionally and seasoning to taste.
6. Serve warm with toasted French bread and melted cheese.