Cuisinart CBT-500FPC - Manuel (Page 17)

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Makes 8 servings, about 6 ounces (170 ml) each
1-2 cloves garlic, peeled
3 cups (750 ml) tomato or vegetable juice
cocktail, divided
1 large rib celery, peeled, cut into 1" (2.5 cm) pieces
1 large cucumber, peeled, halved lengthwise, seeded, cut into
1" (2.5 cm) pieces
1 ⁄ 2 medium green bell pepper, cored, seeded, cut into 1" (2.5 cm) pieces
1 ⁄
2
medium red bell pepper, cored, seeded, cut into 1" (2.5 cm) pieces
1 large jalapeño pepper, cored, seeded, cut into 1 ⁄
2
" (1.25 cm) pieces
6 green onions, trimmed, cut into 1 ⁄
2
" (1.25 cm) pieces
4 medium tomatoes, cored, seeded, cut into 1" (2.5 cm) pieces
3 tablespoons (45 ml) sherry vinegar or lemon juice
1 ⁄
2
teaspoon (2 ml) kosher salt
1 ⁄
4
teaspoon (1 ml) freshly ground black pepper
Place garlic in blender jar; cover jar. Press Pulse; press Low to chop
garlic, 10 times. Add 1 cup (250 ml) tomato juice/vegetable juice
cocktail to blender jar along with celery, cucumber, green pepper, red
pepper, jalapeño pepper, and green onions. Turn blender On and blend
on Low 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.
With blender set on Low, 10 times to 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
CHILLED MELON AND MANGO SOUP
Sweet cantaloupe and mango combine with orange juice for this refreshing
cold soup. Perfect for a summer brunch or as a refreshing,
cool ending to a warm-weather meal.
Makes 8 servings
2-3 slices fresh ginger (each about the size of a quarter)
1 mango, about 12-14 ounces (360-420 g), peeled, seeded,
cut into 1" (2.5 cm) pieces
1 cantaloupe, about 3 pounds (1.5 kg), peeled, seeded,
cut into 1" (2.5 cm) pieces
1 ⁄
2
-1 cup (125-250 ml) orange juice
Place ginger, mango, melon and 1 ⁄ 2 cup (125 ml) orange juice in the
blender jar; cover. Turn blender On. Press Low and blend until smooth,
about 20 to 30 seconds. Add as much remaining orange juice as
necessary to adjust consistency to that of a thick soup. Chill completely
before serving. May be garnished with fresh raspberries or blueberries
and a sprig of mint.
Nutritional information per serving:
Calories 68 (2% from fat) • carb. 17g • pro. 1g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 14mg • calc. 17mg • fiber 1g
CREAM OF ASPARAGUS SOUP
Make this soup in the spring when asparagus is at its most flavourful.
Makes eight 6-ounce (170 ml) servings
3 ⁄
4
cup (175 ml) Italian parsley leaves, washed and dried
3 tablespoons (45 ml) unsalted butter
2 ⁄
3
cup (150 ml) chopped onion or leek
1 pound (500 g) asparagus, trimmed, cut into 1" (2.5 cm) pieces
3 cups (750 ml) fat-free, low-sodium chicken or vegetable
stock or broth
1 cup (250 ml) half-and-half
1 tablespoon (15 ml) cornstarch
1 1 ⁄
2
cups (375 ml) cold water
1 teaspoon (5 ml) kosher salt
1 ⁄
2
teaspoon (2 ml) white pepper
Place the parsley in the blender jar. Place cover on blender jar.
Set the blender to Pulse and press Low until coarsely chopped, about
4 to 5 times. Remove and reserve.
CBT-500FPPC_v2_IB_BIL 2/24/05 10:54 AM Page 17