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