25
26
1 garlic clove, peeled
1 medium jalapeño, seeded,
cut into 1-inch (2.5 cm) pieces
1
⁄
3
cup (75 ml) fresh cilantro
6 small scallions, trimmed, cut into 1-inch
(2.5 cm) pieces
1 small green bell pepper, cored, seeded,
cut into 1-inch (2.5 cm) pieces
3 medium tomatoes, cut into
1-inch (2.5 cm) pieces
3 cups (750 ml) tomato juice
1
medium cucumber, peeled, cut in half
lengthwise, seeds removed
3 tablespoons (45 ml) fresh lime juice
½ teaspoon (2 ml) fresh ground
black pepper
1
⁄
8
teaspoon (0.5 ml) kosher salt
2 tablespoons (30 ml) reduced fat sour cream
fresh cilantro for garnish, if desired
Insert metal blade and process garlic and jalapeño until finely chopped, about 5 seconds. Scrape the
work bowl. Add cilantro, scallions and green pepper; pulse to coarsely chop, about 10 to 12 times.
Transfer to a large mixing bowl. Put tomatoes in work bowl and pulse to coarsely chop, about 8 times.
Do not overprocess. Transfer to mixing bowl. Add tomato juice to tomato mixture and stir to combine.
Insert the slicing disc. Put cucumber in feed tube vertically and slice. Add to mixing bowl. Add lime
juice, pepper and salt to mixing bowl and stir to combine. Cover and chill before serving.
Serve garnished with 1 teaspoon (5 ml) sour cream and a fresh cilantro sprig.
Nutritional information per serving:
Calories 63 (9% from fat) • carb. 13g • pro. 2g • fat 1g
• sat. fat 0g • chol. 1mg • sod. 378mg • fiber 2g
Gazpacho
Always served well chilled, this summertime favourite
has its origins in the Andalusian region of Spain.
Makes six 7-ounce (200 g) servings
Preparation: 15–20 minutes, plus chilling time
Quick Breads
Cranberry-Orange Bread
Apples make this bread very moist – for a breakfast treat, slice and toast.
Makes 1 loaf (16 servings)
Preparation: 10–15 minutes, plus 2 hours baking and cooling
cooking spray
1½ cups (375 ml) unbleached, all-purpose flour
2
teaspoons (10 ml) baking powder
¼ teaspoon (1 ml) salt
1
cup (250 ml) pecan halves
4
strips orange zest
¾ cup (175 ml) granulated sugar
1
medium apple, peeled, cored,
cut into 1-inch (2.5 cm) pieces
2
large eggs
¾ teaspoon (3.75 ml) pure vanilla extract
1
⁄
3
cup (75 ml) unsalted butter, melted
¼ cup (60 ml) buttermilk
½ cup (125 ml) dried cranberries
Preheat oven to 350˚F (180°C). Lightly spray a 9 x 5-inch (23 x 13 cm) loaf pan with cooking spray. In
a small bowl combine flour, baking powder and salt. Reserve. Insert metal blade and pulse to coarsely
chop pecans, about 6 times. Reserve.
Process orange zest and sugar until zest is finely chopped, about 45 seconds. Add apples, eggs and
vanilla; process until combined, about 15 to 20 seconds. With machine running, add butter and but-
termilk through the small feed tube. Process until combined, about 10 to 15 seconds. Add cranberries,
pecans and dry ingredients. Pulse until flour is just mixed in, about 5 to 6 times. Do not overprocess.
Transfer batter to prepared pan. Bake until golden brown and a toothpick inserted in the center comes
out clean, about 60 to 65 minutes. Cool in pan on a wire rack. Remove from pan and cool completely.
For best results, wrap in plastic wrap and allow to rest for 24 hours before slicing.
Nutritional information per serving:
Calories 176 (41% from fat) • carb. 24g • pro. 2g • fat 8g
• sat. fat 3g • chol. 24mg • sod. 103mg • fiber 1g