SOUPS
CHUNKY GAZPACHO
This refreshing cold soup can be ready in
less than 10 minutes. You can serve it at
once, but it improves with chilling.
Makes 4
1
⁄
2
cups
1
⁄
2
small jalapeño pepper*
4
scallions
1
celery stalk
1
medium cucumber
1
small garlic clove, peeled
1
⁄
2
medium bell pepper, cut into 3 pieces
2
tomatoes, seeds removed
2
cups tomato or V-8
®
juice
2
tablespoons lemon juice
1 teaspoon
salt
1
⁄
4
teaspoon freshly ground black pepper
Halve jalapeño pepper and remove seeds.
Trim scallions and celery and cut into
1-inch pieces. Peel cucumber and cut in
half lengthwise. Remove seeds and cut to
fit feed tube vertically.
Use metal blade to process garlic and jalapeño
pepper until finely chopped. Add scallion, celery
and bell pepper. Pulse/chop to medium chop.
Put in large mixing bowl. Pulse/chop half of the
tomatoes until coarsely chopped. Add to mixing
bowl. Purée remaining tomatoes until smooth,
about 1 minute. With machine running, pour in
1
⁄
2
cup of tomato juice. Add to mixing bowl with
remaining tomato juice and stir.
Insert thin slicing disc, stand cucumber pieces
upright in feed tube and slice, using light
pressure. Add to mixing bowl with remaining
ingredients and stir to combine. Cover and chill
before serving.
* Handle hot peppers carefully. The oil can
irritate the skin and eyes. Wash your hands
after preparing them.
Nutritional information per serving:
Calories 25 (6% from fat) • carb. 6g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 302mg
• calc. 20mg • fiber 1g
LEEK AND POTATO
SOUP/VICHYSSOISE
Louis Diat, longtime chef at the New York Ritz
Hotel, transformed the everyday Leek
and Potato Soup into a cold
soup suitable for parties.
Makes 4 cups Leek and Potato Soup or
6 cups Vichyssoise
2
medium leeks, white part only,
thoroughly cleaned
1
small onion, peeled and halved
1
tablespoon unsalted butter
2
medium all-purpose potatoes, peeled
1
1
⁄
2
cups chicken stock
1
cup water
salt and freshly ground black
pepper to taste
For Vichyssoise
1
cup milk
1
⁄
4
cup heavy cream
chopped chives for garnish
Cut leeks to fit feed tube. Use standard slicing
disc to slice leeks and onions. Melt butter in
large saucepan over medium heat. Add leeks
and onions; sauté, stirring often, until soft but
not brown, about 10 minutes.
Cut potatoes in half crosswise, and use stan-
dard slicing disc to slice them. Add potatoes,
stock and water to saucepan. Bring to boil,
over medium-high heat. Reduce heat to low,
cover and simmer gently, stirring occasionally,
until vegetables are very tender, about 25 min-
utes. Adjust seasoning and serve hot as Leek
and Potato Soup, or proceed as follows for
cold Vichyssoise.
For Vichyssoise:
Strain liquid into large saucepan and set aside.
Use metal blade to purée vegetables, stopping
once to scrape bowl. Whisk puréed vegetables
into reserved liquid, add milk and bring to a boil
over moderate heat, stirring constantly. Remove
from the heat and stir in cream. Season to taste
with salt and pepper. Refrigerate until thoroughly
chilled. Taste again for seasoning and sprinkle
with chopped chives.
Nutritional information per serving:
Calories 105 (45% from fat) • carb. 12g • pro. 3g
• fat 5g • sat. fat 3g • chol. 18mg • sod. 267mg
• calc. 64mg • fiber 1g
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