S O U P S
29
Chunky Gazpacho
This refreshing cold soup can be ready in less
than 10 minutes. You may serve it at once, but it
improves with chilling.
I N G R E D I E N T S
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.
Yield 4-1/2 cups.
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.
I N G R E D I E N T S
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
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 standard
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 minutes. Adjust seasoning and serve hot
as Leek and Potato Soup, or proceed as follows for
cold 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.
Yield 4 cups Leek and Potato Soup or
6 cups Vichyssoise.
03CU13135 DLC-8S IB 11/16/04 6:05 PM Page 32
