Soups/Salads/Sides; Gazpacho - Cuisinart Elemental 8 Instruction Booklet

This bright and vibrant soup is perfect all summer long.
1
GARLIC CLOVE
1 ,
JALAPEÑO SEEDED AND CUT INTO
1-
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-
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
SODIUM
40

SOUPS/SALADS/SIDES

GAZPACHO

,
),
CUT INTO
,
CUT INTO
,
CUT INTO
,
RIPE TOMATOES
1-
INCH
,
LOW
Makes 3½ cups
1. Insert the chopping blade into the work bowl of the
food processor. With the machine running on High,
drop the garlic and jalapeño down the 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 • fi ber 1g