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BLENDER RECIPES
2 cans (14
1
⁄2
oz. each) (435 g)
peeled tomatoes
1 medium cucumber, peeled,
seeded, and cut into chunks
1 small onion, peeled and cut
into chunks
1 small green pepper, seeded
and cut into chunks
1
⁄4 cup (60 ml) loosely packed
fresh parsley, stems removed
1 clove garlic
3 tablespoons (45 ml) olive oil
3 tablespoons (45 ml)
red wine vinegar
1
1
⁄
2 cups (375 ml) tomato-
vegetable juice cocktail
3
⁄4 teaspoon (3 ml) salt
1
⁄8 teaspoon (0.5 ml)
black pepper
Hot pepper sauce, if desired
CHEF’S BLENDER
Place all ingredients except vegetable juice, salt, black pepper, and hot pepper sauce in
blender jar. Cover and blend at Medium 10 to 15 seconds, or until finely chopped.
Pour into large bowl. Stir in vegetable juice, salt, black pepper, and a few drops of hot
pepper sauce, if desired. Refrigerate 6 to 8 hours, or until well chilled.
BAR BLENDER
Place all ingredients except vegetable juice, salt, black pepper, and hot pepper sauce in
blender jar. Cover and blend at Pulse 3 times, 5 to 8 seconds each time. Blend at On for
about 10 seconds, or until finely chopped. Continue with Chef’s Blender directions.
Yield: 7 servings (1 cup [250 ml] per serving).
Per Serving: About 90 cal, 2 g pro, 9 g carb, 6 g total fat, 1 g sat fat,
0 mg chol, 600 mg sod.
GAZPACHO