Chunky Gazpacho - Cuisinart FP16DCU Manual

Chunky Gazpacho

1 garlic clove, peeled
1 green chilli, deseeded and cut into 2.5cm pieces
4 spring onions, trimmed and cut into 2.5cm pieces
1 celery stick, trimmed and cut into 2.5cm pieces
1 red pepper, cored, deseeded and quartered
2 tomatoes, quartered
500ml tomato juice
2 tbsp lemon juice
1 medium cucumber, peeled, deseeded and cut to fi t feed tube
Salt and freshly ground black pepper
Insert the large metal chopping blade into the large work bowl.
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Add the garlic and chilli and process until fi nely chopped.
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Add the spring onion, celery and pepper. Pulse until roughly chopped. Transfer
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ingredients to a large mixing bowl.
Add half the tomatoes to the work bowl and process until coarsely chopped. Add to
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mixing bowl.
Purée remaining tomatoes until smooth. With machine running, pour in half of the
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tomato juice through the small feed tube. Process until combined. Add to the mixing
bowl along with the remaining tomato and lemon juice and stir well.
Insert the slicing disc into the work bowl. Stand the cucumber upright in the large feed
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tube and slice, using light pressure. Add to the mixing bowl with remaining ingredients,
season well and stir to combine.
Cover and chill before serving.
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