Gazpacho - Cuisinart SFP-13 Instruction And Recipe Booklet

This bright and vibrant soup is perfect all summer long.
1
garlic clove
1 ,
jalapeño seeded and cut
1-
into inch pieces
¼
cup fresh italian parsley
stems discarded
2 ,
scallions trimmed and cut
1-
into inch pieces
½
medium to large cucumber
( 3
about ounces
1-
inch pieces
¼
yellow bell pepper
1-
cut into inch pieces
¼
red bell pepper
1-
inch pieces
2 -
medium vine
cored and cut into
pieces
1
teaspoon kosher salt
¼
teaspoon freshly ground
black pepper
1
teaspoon red wine vinegar
1
teaspoon fresh lime juice
3
dashes hot sauce
1½
cups vegetable juice
low sodium

GAZPACHO

,
peeled
,
),
cut into
,
,
cut into
,
ripe tomatoes
1-
inch
,
Makes 31/2 cups
1. Insert the large chopping blade into the large work
bowl of the food processor. With the machine running
on High, drop the garlic and jalapeño down the
small feed tube to chop. Stop to scrape down the
sides and add the parsley, scallions, cucumber,
bell peppers and tomatoes. Pulse 5 to 6 times to
roughly chop.
2. Add the remaining ingredients and pulse another
6 to 7 times to incorporate. Taste and adjust seasoning
as desired. Serve.
Nutritional information per serving (½ cup):
Calories 24 (5% from fat) • carb. 5g • pro. 1g • fat 0g
sat. fat 0g • chol. 0mg • sod. 362mg • calc. 18mg • fiber 1g
SOUPS/SALADS
39