GAZPACHO
INGREDIENTS:
2 tomatoes, de-seeded and chopped
½ a red capsicum, de-seeded and chopped
½ a yellow capsicum, de-seeded and chopped
½ a cucumber, chopped
½ a red onion, peeled and chopped
1 tablespoon tabasco sauce
2 tablespoon olive oil
1 slice of bread, broken up into pieces
1 teaspoon fine salt
METHOD:
Place the vegetables into the pitcher.
Put the lid on and lock to the correct position.
Use the pulse button and pulse for up to two minutes.
Remove the lid cap from the centre of the lid.
Add the tabasco sauce, olive oil, bread and salt.
Add the cap back to the lid.
Use the pulse button and pulse until ingredients are combined.
At the end of the program, pour directly into bowls.
Refrigerate for 5 hours before serving.
CARROT PUREE BABY FOOD
INGREDIENTS:
2 carrots, peeled and diced
1 tablespoon butter
200 ml water
METHOD:
Add carrot and water to the pitcher.
Put the lid on and lock to the correct position.
Select the baby food program.
At the end of the program, add the butter and stir it through.
Allow to cool before serving.
