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SOUPS
29
2g
fiber
|
31mg
|
13g
fat
|
2g
pro.
and
Taste
broth.
strained
chop.
roughly
to
times
is
mixture
the
until
using
strainer,
the
to
strainer
mesh
fine
Remove
tube.
feed
during
oil
olive
the
sugar.
and
pepper
paprika,
the
Add
work
the
to
cilantro
onion,
pepper,
yellow
the
Add
Processor.
large
the
into
onion.
red
cucumbers,
the
minutes
15
to
long.
calc.
|
407mg
sod.
|
0mg
|
14g
carb.
|
fat)
from
cup):
(1
serving
per
information
serve.
accordingly;
the
to
vegetables
8
to
6
vegetables
ladle,
a
of
bottom
through
juice
press
a
through
place
small
the
through
seconds
add
minutes;
2
for
ingredients
salt,
cumin,
bread,
pulses.
25
about
chop,
and
jalapeño,
garlic,
cucumber,
tomatoes,
Food
Cuisinart
®
blade
chopping
metal
the
of
¼
and
peppers,
of
½
tomatoes,
the
10
time:
preparation
summer
all
GAZPACHO
chol.
|
2g
fat
sat.
(64%
172
Calories
Nutritional
seasonings
adjust
chopped
Add
reserved
Pulse
dry.
very
the
or
spatula
a
to
continue
strain;
and
base
soup
the
10
last
the
Process
vinegar,
sherry
to
Pulse
bowl.
tomatoes,
grape
remaining
the
of
bowl
work
large
the
Insert
yellow
the
of
½
of
cup
1
Reserve
Approximate
cups
8
Makes
perfect
is
soup
OIL
OLIVE
VIRGIN
EXTRA
GRANULATED
TABLESPOON
PEPPER
GROUND
FRESHLY
TEASPOON
SALT
KOSHER
TEASPOONS
CUMIN
GROUND
TEASPOON
BREAD
WHITE
VINEGAR
SHERRY
PAPRIKA
TEASPOON
CILANTRO
1-
PIECES
INCH
INTO
,
SEEDED
PEPPER
JALAPEÑO
CLOVES
TOMATOES
GRAPE
,
DIVIDED
PIECES
,
INTO
CUT
ONION
RED
,
DIVIDED
PIECES
,
INTO
CUT
PEPPERS
,
1-
PIECES
INCH
,
E
CUCUMBER
NGLISH
DIVIDED
1-
INCH
INTO
CUT
ON
TOMATOES
RIPE
delicious
This
²⁄ ³
CUP
SUGAR
½
BLACK
1
2
1
2
SLICES
¹⁄ ³
CUP
¾
½
CUP
CUT
AND
1
3
GARLIC
4
CUPS
1-
INCH
1
LARGE
1-
INCH
2
YELLOW
DIVIDED
INTO
CUT
12
OUNCES
,
PIECES
,
VINE
THE
2
POUNDS
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