Gazpacho With Herb Crumb Topping; Bacon And Corn Chowder - Sunbeam MultiProcessor Compact LC5000 Instruction Booklet

Soups continued

Gazpacho with Herb Crumb Topping

Makes: 8 cups
270g jar char-grilled capsicum, drained
3 cups tomato juice
1 clove garlic
1 Lebanese cucumber
½ small red onion
¼ cup fresh coriander leaves
1 teaspoon balsamic vinegar
1 teaspoon Tabasco sauce
Topping:
2 slices white bread, quartered
1 clove garlic
½ small red onion
2 tablespoons olive oil
1 tablespoon fresh coriander
Salt and freshly ground black pepper, to taste
1.Preheat oven to 180C. Grease and line a
baking tray with baking paper.
2.Using the universal 's' blade process all
soup ingredients until smooth. Season
to taste with salt and pepper. Cover and
refrigerate for 2 hours or until chilled.
3.Using the universal 's' blade pulse bread,
garlic, onion and oil to a fine crumb. Place
on prepared tray and bake for 5 minutes or
until golden. Allow to cool before stirring
through coriander.
4.Serve chilled gazpacho with herb crumb.

Bacon and Corn Chowder

Makes: 8 cups
2 celery stalks
2 onions, quartered
1 red capsicum, seeds removed
150g bacon, rind removed
2 tablespoons olive oil
500g frozen corn kernels, defrosted
2 cups milk
1 cup vegetable stock
100g cheddar cheese
Salt and freshly ground black pepper, to taste
1.Using the universal 's' blade process
celery, onion, capsicum and bacon until a
fine paste.
2.Heat oil in a medium saucepan over
medium heat. Add onion mixture cooking
until tender about 10-15 minutes.
3.Stir through corn, milk and stock. Bring to
a simmer and cook for 10-15 minutes or
until corn in tender. Allow to cool.
4.Using the universal 's' blade process soup
in batches until smooth. Season to taste
with salt and pepper.
5.Using the processing bowl fitted with the
grating blade grate cheddar cheese.
6.Reheat soup. Stir through cheese. Serve.
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