Soups; Gazpacho - Cuisinart FP-12N Series Instruction Booklet

This delicious soup is perfect all summer long .
2
pounds ripe tomatoes on the
,
vine cut into
divided
12
ounces english cucumber
1-
into inch pieces
2
yellow peppers
1-
inch pieces
1
large red onion
1-
inch pieces
4
cups grape tomatoes
3
garlic cloves
1 ,
jalapeño seeded and cut into
1-
inch pieces
½
cup fresh cilantro
leaves only
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

SOUPS

48

GAZPACHO

Makes 8 cups
Reserve 1 cup of the tomatoes, ½ of the cucumbers,
1- ,
½ of the yellow peppers, and ¼ of the red onion.
inch pieces
Insert the large metal chopping blade into the large
,
cut
work bowl of the Cuisinart
,
divided
tomatoes, cucumber, yellow pepper, onion, grape tomatoes,
,
cut into
,
garlic, jalapeño, and cilantro to the work bowl. Pulse to chop,
divided
,
about 25 pulses. Add the paprika, sherry vinegar, bread, cumin,
cut into
,
divided
salt, pepper and sugar. Process ingredients 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 through 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 roughly chop. Add
chopped vegetables to the strained broth. Taste and adjust
seasonings as desired; serve.
Nutritional information per serving (1 cup):
Calories 172 (64% from fat)
sat. fat 2g
Approximate preparation time: 10 to 15 minutes
| |
chol. 0mg sod. 407mg
Food Processor. Add the remaining
®
| |
carb. 14g pro. 2g
|
calc. 31mg
| |
fat 13g
|
fiber 2g