Soups; Gazpacho - Cuisinart FP-14DC Recipe Booklet

2
pounds ripe tomatoes on
,
the vine cut into
,
pieces divided
12 e
ounces nGlish cucumber
1-
cut into inch pieces
divided
2
yellow peppers
1-
inch pieces
1
larGe red onion
1-
inch pieces
4
cups Grape tomatoes
3
Garlic cloves
1
jalapeño pepper
and cut into
½
cup fresh cilantro
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

30

GAZPACHO

This delicious soup is perfect all summer long .
1-
inch
,
,
,
cut into
,
divided
,
cut into
,
divided
,
seeded
1-
inch pieces
makes 8 cups
Approximate preparation time: 10 to 15 minutes
Reserve 1 cup of the tomatoes, ½ of the cucumbers,
½ of the yellow peppers, and ¼ of the red onion.
Insert the large metal chopping blade into the large work
bowl of the Cuisinart
remaining tomatoes, cucumber, yellow pepper, onion,
grape tomatoes, garlic, jalapeño, and cilantro to the work
bowl. Pulse to chop, about 25 pulses. Add the paprika,
sherry vinegar, bread, cumin, 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 accordingly; serve.
Nutritional information per serving (1 cup):
Calories 172 (64% from fat)
|
sat. fat 2g chol. 0mg
Food Processor. Add the
®
| |
carb. 14g pro. 2g
| |
sod. 407mg calc. 31mg
| |
fat 13g
|
fiber 2g