40
GAZPACHO
This bright and vibrant soup is perfect all summer long.
Makes 3½ cups
1. Insert the chopping blade into the work bowl of the
food processor. With the machine running on High,
drop the garlic and jalapeño down the feed tube to
chop. Stop to scrape down the sides and add the
parsley, scallions, cucumber, bell peppers and
tomatoes. Pulse 5 to 6 times to roughly chop.
2. Add the remaining ingredients and pulse another 6
to 7 times to incorporate. Taste and adjust seasoning
as desired. Serve.
Nutritional information per serving (½ cup):
Calories 24 (5% from fat) • carb. 5g • pro. 1g • fat 0g
at. fat 0g • chol. 0mg • sod. 362mg • calc. 18mg fi ber 1g
1
GARLIC
CLOVE
1
JALAPEÑO
,
SEEDED
,
CUT
INTO
1-
INCH
PIECES
¼
CUP
FRESH
I
TALIAN
PARSLEY
,
STEMS
DISCARDED
2
SCALLIONS
,
TRIMMED
,
CUT
INTO
1-
INCH
PIECES
½
MEDIUM
TO
LARGE
CUCUMBER
(
ABOUT
3
OUNCES
),
PEELED
,
CUT
INTO
1-
INCH
PIECES
¼
YELLOW
BELL
PEPPER
,
CUT
INTO
1-
INCH
PIECES
¼
RED
BELL
PEPPER
,
CUT
INTO
1-
INCH
PIECES
2
MEDIUM
VINE
-
RIPE
TOMATOES
,
CORED
,
CUT
INTO
1-
INCH
PIECES
1
TEASPOON
KOSHER
SALT
¼
TEASPOON
FRESHLY
GROUND
BLACK
PEPPER
1
TEASPOON
RED
WINE
VINEGAR
1
TEASPOON
FRESH
LIME
JUICE
3
DASHES
HOT
SAUCE
1½
CUPS
VEGETABLE
JUICE
,
LOW
SODIUM
SOUPS/SALADS/SIDES
Содержание CFP-800 Series
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