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SOUPS
Classic Chilled Gazpacho
A Cuisinart favorite, made with fresh, ripe summer tomatoes,
Chilled Gazpacho is perfect on a hot, summer night.
Makes 8 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-inch pieces
1 large cucumber, peeled, halved lengthwise, seeded,
cut into 1-inch pieces
½ medium green bell pepper, cored, seeded,
cut into 1-inch pieces
½ medium red bell pepper, cored, seeded,
cut into 1-inch pieces
Place garlic in blender jar. Cover and pulse on Chop 10 times.
Add 1 cup tomato juice/vegetable juice cocktail to blender jar
along with celery, cucumber, green pepper, red pepper, jalapeño
pepper, and green onions. Blend on Mix until vegetables are
medium-finely chopped, about 5 to 10 seconds. Transfer to a large
serving bowl. Add remaining tomato juice/vegetable cocktail to
blender jar with fresh tomatoes. Pulse 10 times on Chop, or blend
continuously if a smoother gazpacho is preferred. Add to the bowl
of vegetables with the remaining juice. Season with sherry vinegar
or lemon juice, salt and pepper. Chill before serving.
Nutritional information per serving:
Calories 51 (5% from fat) • carb. 11g • pro. 2g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 429mg • calc. 28mg • fiber 2g
Creamy Roasted Pepper
& Corn Soup
This soup can be served chilled in the summer, or hot the rest of the
year. Garnish with a swirl of sour cream or crème fraîche, croutons made
from cornbread or chopped fresh chives.
Makes 6 cups
3 ears corn, about 6 to 7 inches in length, husks removed
1 tablespoon extra virgin olive oil
1 cup diced (½-inch pieces) onion
1 clove garlic, peeled and sliced
½ teaspoon thyme
2 jars (12-ounce) roasted red peppers, drained,
juices reserved
2½ cups low sodium chicken broth/stock
Cut corn from cobs, reserving cobs.
Heat oil in a large (4-quart) saucepan over medium heat. Add cut
corn, onions, garlic, and thyme. Cook, stirring often, for 3 to 4
minutes, until onions are translucent and have begun to soften.
Add reserved the corn cobs, roasted peppers, chicken broth/stock,
¾ cup of the roasted red pepper juices, the potato, salt, and
pepper. Bring to a boil, then reduce heat and simmer for 20 to 25
minutes. Remove and discard the corn cobs; let stand for 5
minutes.
Strain the solids from the liquid, reserving the liquid. Place the
solids in the blender jar with 1¼ cups of the liquid. Hold lid in
place and blend on Food Processor for 30 to 40 seconds, until the
solids are completely puréed and smooth. Transfer to a clean
saucepan and add remaining reserved cooking liquid. Reheat soup
over low heat if serving hot, or cool and refrigerate if serving cold.
Nutritional information per serving (one cup):
Calories 131 (23% from fat) • carb. 21g • pro. 5g • fat 4g • sat. fat 1g
• chol. 0mg • sod. 853mg • calc. 24mg • fiber 3g