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48
SOUPS
GAZPACHO
This delicious soup is perfect all summer long .
2
pounds
ripe
tomatoes
on
the
vine
,
cut
into
1-
inch
pieces
,
divided
12
ounces
english
cucumber
,
cut
into
1-
inch
pieces
,
divided
2
yellow
peppers
,
cut
into
1-
inch
pieces
,
divided
1
large
red
onion
,
cut
into
1-
inch
pieces
,
divided
4
cups
grape
tomatoes
3
garlic
cloves
1
jalapeño
,
seeded
and
cut
into
1-
inch
pieces
½
cup
fresh
cilantro
,
leaves
only
¾
teaspoon
paprika
¹⁄³
cup
sherry
vinegar
2
slices
white
bread
1
teaspoon
ground
cumin
2
teaspoons
kosher
salt
1
teaspoon
freshly
ground
black
pepper
½
tablespoon
granulated
sugar
²⁄³
cup
extra
virgin
olive
oil
Makes 8 cups
Approximate preparation time: 10 to 15 minutes
Reserve 1 cup of the tomatoes, ½ of the cucumbers,
½ of the yellow peppers, and ¼ of the red onion.
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
®
Food Processor. Add the remaining
tomatoes, cucumber, yellow pepper, onion, grape tomatoes,
garlic, jalapeño, and cilantro to the work bowl. Pulse to chop,
about 25 pulses. Add the paprika, sherry vinegar, bread, cumin,
salt, pepper and sugar. Process ingredients for 2 minutes; add
the olive oil during the last 10 seconds through the small feed
tube. Remove the soup base and place through a fine mesh
strainer to strain; continue to press juice through the strainer,
using a spatula or the bottom of a ladle, until the mixture is very
dry.
Pulse reserved vegetables 6 to 8 times to roughly chop. Add
chopped vegetables to the strained broth. Taste and adjust
seasonings as desired; serve.
Nutritional information per serving (1 cup):
Calories 172 (64% from fat)
|
carb. 14g
|
pro. 2g
|
fat 13g
|
sat. fat 2g
|
chol. 0mg
|
sod. 407mg
|
calc. 31mg
|
fiber 2g
Summary of Contents for FP-12N Series
Page 7: ...1 2 3 5a 6 7 8 9 10 11 12 4c 3a 3c 3b 4a 4b 5b 5c 7...
Page 19: ...19 NOTES...
Page 20: ...20 NOTES...
Page 88: ...NOTES...
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