Chilled Spicy Avocado Soup; Roasted Red Pepper Soup - Cuisinart PowerEdge CB-1400 Series Instruction And Recipe Booklet

Adjust seasonings to taste and serve.
Nutritional information per serving (1 cup):
Calories 208 (64% from fat) • carb. 17g • pro. 3g • fat 16g • sat. fat 2g • chol. 0mg
• sod. 489mg • calc. 40mg • fiber 3g

Chilled Spicy Avocado Soup

With the flavors of guacamole blended together, serve this as a
special first course for your family and friends.
Makes about 6 cups
4 avocados, peeled, pitted and cut into 1-inch pieces
3¼ cups vegetable stock
¼ cup fresh lime juice
¼ cup fresh cilantro
½ medium jalapeño, seeded and cut into ½-inch pieces
3 green onions, cut into 1-inch pieces
½ teaspoon sea salt
pinch freshly ground black pepper
Put all of the ingredients, in the order listed, into the jar of the
Cuisinart PowerEdge 700 Watt Blender. Run on the Liquefy
® ®
button for 12 seconds, or until completely smooth.
Adjust seasonings to taste and serve.
Nutritional information per serving (1 cup):
Calories 214 (69% from fat) • carb. 15g • pro. 3g • fat 18g • sat. fat 2g • chol. 0mg
• sod. 503mg • calc. 33mg • fiber 8g

Roasted Red Pepper Soup

Roasting your own peppers is simple to do and adds a real fresh
flavor to this creamy soup.
Makes about 6 cups
8 red bell peppers, seeded
½ tablespoon unsalted butter
8 garlic cloves, roughly chopped
1 large shallot (about 1½ ounces), roughly chopped
¼ medium onion, roughly chopped
2 tablespoons sherry
3 cups chicken stock
½ tablespoon fresh thyme
1 teaspoon white balsamic vinegar
½ tablespoon granulated sugar
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Flatten the seeded bell peppers and lay on a foil-lined baking
sheet. Place on the top rack in your oven and broil until the
peppers are just blackened. Remove and place in a mixing bowl;
cover with plastic. Reserve.
While the peppers are roasting, melt the butter in a medium
saucepan set over medium heat. Once the butter has melted, add
the garlic, shallot and onion. Cook until softened and just brown.
Deglaze the pan by adding the sherry to the saucepan and cook
until reduced by half. Add the stock and raise the heat to medium-
high. Bring the stock just to a boil.
Carefully take the skins off of the roasted peppers; cut into
quarters. Place in the jar of the Cuisinart
Blender. Add the broth mixture and the remaining ingredients. Run
on the Liquefy button for 1½ minutes, or until completely smooth.
Adjust seasonings to taste and serve.
Nutritional information per serving (1 cup):
Calories 58 (16% from fat) • carb. 9g • pro. 3g • fat 1g • sat. fat 1g • chol. 3mg
• sod. 397mg • calc. 18mg • fiber 1g
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PowerEdge 700 Watt
® ®