23
covered, until peas and potatoes are tender,
about 30 minutes. Remove from heat and
cool for 10 minutes. Drain liquid from veg-
etables, being sure to reserve liquid in a large
saucepan.
Insert metal blade. Process half of vegetables
until smooth, about 15 to 20 seconds. Return
to saucepan with liquid and repeat with
remaining vegetables. Rewarm over low heat.
Season with pepper.and edges, about 20 min-
utes. Cool on wire rack before serving.
Preparation: 20 minutes, plus 45 minutes to
cook and finish.
Nutritional analysis per serving:
Calories 178 (16% from fat) • carb. 30g • pro. 9g • fat 3g
sat. fat 2g • chol. 8mg • sod.412mg • fiber 6g
Gazpacho
Always served well chilled, this refreshing sum-
mer favourite has its origins in the Andalusian
region of Spain.
Makes four 8-ounce (227 g) servings
1
garlic clove, peeled
1
small jalapeño pepper, seeded,
cut into 1-inch (2.5 cm) pieces
¼
cup (50 ml) fresh cilantro
4
small scallions, trimmed, cut into
1-inch (2.5 cm) pieces
½
green bell pepper, cored, seeded,
cut into 1-inch (2.5 cm) pieces
2
1
/
3
cups (583 ml) tomato juice
1
small cucumber, peeled, cut in
half lengthwise, seeds removed
2
tablespoons (30 ml) + 1 teaspoon
(5 ml) fresh lime juice
¼
teaspoon (1 ml) coarsely ground
black pepper
1
/
8
teaspoon (0.5 ml) kosher salt
4
teaspoon (20 ml) reduced fat sour
cream
fresh cilantro sprigs for garnish
Insert metal blade and process garlic and
jalapeño until finely chopped, about 5 sec-
onds. Scrape bowl. Add cilantro, scallions
and green pepper; pulse to coarsely chop,
about 8 to 10 times. Transfer to a large mixing
bowl. Place tomatoes in work bowl and pulse
to coarsely chop, about 8 times. Do not over-
process. Transfer to mixing bowl. Add tomato
juice to tomato mixture and stir to combine.
Insert 4mm slicing disc. Place cucumber in
feed tube vertically and slice using medium
pressure. Add to mixing bowl. Add lime juice,
pepper and salt and stir to combine. Cover
tightly with plastic wrap and refrigerate to chill
before serving. Serve garnished with 1 tea-
spoon (5 ml) sour cream and a fresh cilantro
sprig.
Preparation: 15 – 20 minutes, plus chilling
time
Nutritional analysis per serving:
Calories 72 (16% from fat) • carb. 16g • pro. 3g • fat 1g
sat. fat 0g • chol. 2 mg • sod. 687mg • fiber 3g
Breads
Classic Cuisinart
White Bread
Fresh homemade bread is simple to make
with your Cuisinart Food Processor.
Makes 16 servings (2 loaves, 1 pound [454 g]
each)
1
package active dry yeast
1
teaspoons (10 ml) sugar
1
/
3
cup (75 ml) warm water
(105 - 115°F [41-46°C])
4
cups (1 L) unbleached all-
purpose flour
3
tablespoons (45 ml) unsalted
butter, in 1-inch (2.5 cm) pieces
1½
teaspoons (7 ml) salt
1
cup (250 ml) cold water
Cooking spray
In a 2-cup (500 ml) liquid measure dissolve
yeast and sugar in warm water. Let stand until
foamy, about 5 minutes.
Insert dough blade. Process flour, butter
and salt until combined, about 10 to 15 sec-
onds. Add cold water to yeast mixture. With
machine running, add liquid through small
feed tube as fast as flour absorbs it. Once
