11
Classic Chilled Gazpacho
A Cuisinart favorite, made with fresh, ripe summer tomatoes, Chilled
Gazpacho is perfect on a hot, summer night .
Makes 8 servings, about 6 ounces each
1 – 2 cloves garlic, peeled
3
cups tomato or vegetable juice cocktail, divided
1
large rib celery, peeled, cut into 1-inch pieces
1
large cucumber, peeled, halved lengthwise,
seeded, cut into 1-inch pieces
½
medium green bell pepper, cored, seeded, cut into
1-inch pieces
½
medium red bell pepper, cored, seeded,
cut into 1-inch pieces
1
large jalapeño pepper, cored, seeded,
cut into ½-inch pieces
6
green onions, trimmed, cut into ½-inch pieces
4
medium tomatoes, cored, seeded,
cut into 1-inch pieces
3
tablespoons sherry vinegar or lemon juice
½
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
Place garlic in blender jar; cover jar . Pulse on Chop, 10 times .
Add 1 cup tomato juice/vegetable juice cocktail to blender
jar along with celery, cucumber, green pepper, red pepper,
jalapeño pepper, and green onions . Blend on Mix until
vegetables are medium-finely chopped, about 5 to 10
seconds . Transfer to a large serving bowl . Add remaining
tomato juice/vegetable cocktail to blender jar with fresh
tomatoes . Pulse 10 times on Chop, or blend continuously if a
smoother gazpacho is preferred . Add to the bowl of
vegetables with the remaining juice . Season with sherry
vinegar or lemon juice, salt and pepper . Chill before serving .
Nutritional information per serving:
Calories 51 (5% from fat) • carb. 11g • pro. 2g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 429mg • calc. 28mg • fiber 2g
Creamy Roasted Pepper
& Corn Soup
This soup can be served chilled in the summer, or hot the rest of the
year . Garnish with a swirl of sour cream or crème fraîche, croutons
made from cornbread or chopped fresh chives .
Makes 6 cups
3
ears corn, about 6 to 7 inches in length,
husks removed
1
tablespoon extra virgin olive oil
1
cup diced (½-inch pieces) onion
1
clove garlic, peeled and sliced
½
teaspoon thyme
2
jars (12-ounce) roasted red peppers, drained,
juices reserved
2½
cups low sodium chicken broth/stock
4
ounces diced (½-inch pieces) russet potato
1
teaspoon kosher salt
¼
teaspoon freshly ground pepper
Cut corn from cobs, reserving cobs . Heat oil in a large
(4-quart) saucepan over medium heat . Add cut corn, onions,
garlic, and thyme . Cook, stirring often, for 3 to 4 minutes, until
onions are translucent and have begun to soften . Add reserved
corn cobs, roasted peppers, chicken broth/stock, ¾ cup of the
roasted red pepper juices, the potato, salt, and pepper . Bring
to a boil, then reduce heat and simmer for 20 to 25 minutes .
Remove and discard the corn cobs; let stand for
5 minutes .
Strain the solids from the liquid, reserving the liquid . Place the
solids in the blender jar with 1¼ cups of the liquid . Cover and
blend on Liquefy for 30 to 40 seconds, until the solids are
completely puréed and smooth . Transfer to a clean saucepan
and add remaining reserved cooking liquid . Reheat soup over
low heat if serving hot, or cool and refrigerate if serving cold .
Nutritional information per serving (one cup):
Calories 131 (23% from fat) • carb. 21g • pro. 5g • fat 4g • sat. fat 1g
• chol. 0mg • sod. 853mg • calc. 24mg • fiber 3g
