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30
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
E
NGLISH
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
PEPPER
,
SEEDED
AND
CUT
INTO
1-
INCH
PIECES
½
CUP
FRESH
CILANTRO
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 pr
eparation 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 lar
ge 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, br
ead, cumin, salt, pepper and sugar.
Process ingr
edients 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 thr
ough 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 r
oughly chop.
Add chopped vegetables to the strained broth. T
aste and
adjust seasonings accordingly; 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
Содержание FP14 - Elite Collection Food Processor
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