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Put the first 13 ingredients (reserving half each of the tomatoes,
cucumber, yellow pepper and red onion), in the order listed, and
2 cups of the grape tomatoes, into the jar of your Cuisinart
®
PowerEdge
™
1000 Watt Blender. Auto Pulse on High for about
40 to 45 seconds. Add the remaining grape tomatoes, jalapeño
and cilantro; run on High for 1½ minutes, or until completely
smooth. Strain the mixture and discard the strained solids;
reserve the liquid.
Add the reserved vegetables to the blender jar. Auto Pulse on High
for 15 seconds, or until roughly chopped. Add the chopped
vegetables to the reserved liquid.
Adjust seasonings to taste and serve.
Nutritional information per serving (1 cup):
Calories 208 (68% from fat) • carb. 15g • pro. 3g • fat 17g • sat. fat 2g • chol. 0mg
• sod. 429mg • calc. 37mg • fiber 3g
Chilled Spicy Avocado Soup
With the flavors of guacamole blended together, serve this as a
special first course for your family and friends.
Makes about 7 cups
2½ cups vegetable broth
5 ripe avocados, peeled, pitted and cut into 1-inch pieces
1
∕3
cup fresh lime juice
1
∕3
cup fresh cilantro
1 medium jalapeño, seeded and cut into ½-inch pieces
5 green onions, cut into 1-inch pieces
1¾ teaspoons sea salt
pinch freshly ground black pepper
Put all ingredients, in the order listed, into the jar of your Cuisinart
®
PowerEdge
™
1000 Watt Blender. Run on High for 40 to 45 seconds,
or until completely smooth.
Adjust seasonings to taste and serve.
Nutritional information per serving (1 cup):
Calories 166 (67% from fat) • carb. 12g • pro. 2g • fat 13g • sat. fat 2g • chol. 0mg
• sod. 499mg • calc. 30mg • fiber 6g
Roasted Red Pepper Soup
Roasting your own peppers is simple to do and adds a real fresh
flavor to this creamy soup.
Makes about 8 cups
10 red bell peppers, seeded
1 tablespoon unsalted butter
10 garlic cloves, roughly chopped
1 large shallot (about 1½ ounces), roughly chopped
½ medium onion (about 4 ounces), roughly chopped
3 tablespoons sherry
4 cups reduced-sodium chicken broth
2 tablespoon fresh thyme
1½ teaspoons white balsamic vinegar
2 teaspoons granulated sugar
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Flatten the seeded bell peppers and then on a foil-lined baking
sheet. Place on the top rack in your oven and broil until the
peppers are just blackened. Remove and place in a mixing bowl;
cover with plastic. Reserve.
While the peppers are roasting, put the butter into a medium
saucepan set over medium heat. Once the butter has melted, add
10ce114304_cbt1000_ib.indd 23 8/5/10 3:49:00 PM