Chilled Gazpacho - Cuisinart SMARTPOWER PREMIER CBT500L Instruction And Recipe Booklet

DIPS/SPREADS/APPETIZERS
For best results when blending fresh herbs, the herbs, blender jar and cutting
assembly must be dry and clean.
TWO-PEPPER HUMMUS
This popular Middle Eastern spread is simple to make in your Cuisinart
Premier ™ 600-Watt blender – we have spiced it up just a bit. Serve with pita wedges
or use as a spread for sandwiches.
Makes 2½ cups
2-3 cloves garlic, peeled
2-3 dried red chili peppers, about 2" each
4 strips lemon zest, 2 x ½" each (zest of ½ lemon), bitter white pith
removed, cut into ½" pieces
2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon thyme
4 tablespoons fresh lemon juice
2 tablespoons water
2 roasted red peppers (freshly roasted or from a jar), cut in eighths
1 can (19 ounces) chick peas, drained, rinsed and drained again
2 tablespoons tahini paste
¼ teaspoon hot sauce such as Tabasco
1½ tablespoons extra virgin olive oil
Place the garlic cloves, chile peppers and lemon zest in the blender. Cover blender
jar. Set blender on Low speed. Use Pulse button to chop, 10 pulses. Scrape the
sides of the blender jar and add the cumin, salt and thyme. Blend for 10 seconds.
Scrape the sides of the blender jar and add the lemon juice, water, roasted pep-
pers, chickpeas, tahini and hot sauce in that order. Blend for 40 seconds; scrape the
sides of the blender jar if necessary. Add the olive oil in a steady stream through the
opening in the blender jar lid while blending for 20 seconds. Transfer the hummus
to a bowl and let stand for 30 minutes before serving to allow flavors to develop.
Hummus will keep covered in the refrigerator for up to a week.
Nutritional information per tablespoon:
Calories 23 (44% from fat) • carb. 2g • pro. 1g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 34mg • calc. 8mg • fiber 1g
SUN-DRIED TOMATO, GARLIC
& HERB CHEESE SPREAD
Serve with crackers, crudités, or as a sandwich spread
or topping for baked potatoes.
Makes about 1¾ cups
SmartPower
®
®
3 sun-dried tomatoes (dry, not oil packed)
2 cloves garlic, peeled
½ cup boiling water
3 green onions, trimmed, cut into 1" pieces
1 package lowfat cream cheese, cut into 1" pieces
½ cup fat free cottage cheese
2 teaspoons herbs de Provence
Place sun-dried tomatoes and garlic cloves in a small bowl and cover with boiling
water; let stand 5 minutes. Drain, reserving soaking liquid, and place tomatoes and
garlic in blender jar; cover blender jar. Set on Low; pulse to chop, 10 times. Add
green onions, pulse to chop, 10 times. Add remaining ingredients in order listed. Set
blender on High. Blend for 10 to 15 seconds. Scrape blender jar as needed. Add
a teaspoon or two of the reserved soaking liquid if mixture seems thick; blend for
an additional 15 to 20 seconds, until mixture is smooth and creamy. Let stand 30
minutes before serving to allow flavors to develop. Place in an airtight container and
cover to refrigerate. Bring to room temperature for 15 to 20 minutes before serving.
Nutritional information per serving (2 tablespoons):
Calories 48 (56% from fat) • carb. 2g • pro. 3g • fat 3g
• sat. fat 2g • chol. 6mg • sod. 135mg • calc. 39mg • fiber 0g

CHILLED GAZPACHO

A Cuisinart favorite, made with fresh, ripe summer tomatoes,
Chilled Gazpacho is perfect on a hot, summer night.
Makes eight servings, about 6 ounces each
1-2 cloves garlic, peeled
3 cups tomato or vegetable juice cocktail, divided
1 large rib celery, peeled, cut into 1" pieces
1 large cucumber, peeled, halved lengthwise, seeded,
cut into 1" pieces
½ medium green bell pepper, cored, seeded, cut into 1" pieces
½ medium red bell pepper, cored, seeded, cut into 1" pieces
1 large jalapeño pepper, cored, seeded, cut into ½" pieces
6 green onions, trimmed, cut into ½" pieces
4 medium tomatoes, cored, seeded, cut into 1" pieces
3 tablespoons sherry vinegar or lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Place garlic in blender jar; cover jar. Set on Low; pulse to chop garlic, 10 times. Add
1 cup tomato juice/vegetable juice cocktail to blender jar along with celery, cucum-
ber, green pepper, red pepper, jalapeño pepper, and green onions. Blend on Low
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