Cuisinart CB-18 Series - Manual (Page 13)

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6 green onions, trimmed, cut into
1/2-inch pieces
4 medium tomatoes, cored, seeded,
cut into 1-inch pieces
3 tablespoons sherry vinegar – or –
lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black
pepper
Place garlic in blender jar; cover jar. Set on
Speed 14; Pulse to chop garlic, 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 Speed 14 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 to 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
HOT AND COLD SOUPS
CHILLED MELON AND
MANGO SOUP
Sweet cantaloupe and mango combine with
orange juice for this refreshing cold soup.
Perfect for a summer brunch or as a
refreshing, cool ending to a warm-weather
meal.
Makes 8 servings
2 – 3 slices fresh ginger (each about the
size of a quarter)
1 mango, about 12 – 14 ounces,
peeled, seeded, cut into 1 – inch
pieces
1 cantaloupe, about 3 pounds,
peeled, seeded, cut into 1 – inch
pieces
1/2 - 1cup orange juice
Place ginger, mango, melon and 1/2-cup
orange juice in the blender jar; cover
blender jar. Set on Speed 14 and blend until
smooth, about 20 to 30 seconds. Add as
much remaining orange juice as necessary
to adjust consistency to that of a thick
soup. Chill completely before serving. May
be garnished with fresh raspberries or
blueberries and a sprig of mint.
Nutritional information per serving:
Calories 68 (2% from fat) • carb. 17g • pro. 1g • fat 0g
sat. fat 0g • chol. 0mg • sod. 14mg • calc. 17mg
fiber 1g
CREAM OF ASPARAGUS SOUP
A favorite, served warm when weather is
cool and cool, when weather is warm!
Makes eight 6-ounce servings
3/4 cup Italian parsley leaves, washed
and dried
3 tablespoons unsalted butter
2/3 cup chopped onion or leek
1 pound asparagus, trimmed, cut
into 1-inch pieces
3 cups fat-free, low-sodium chicken
or vegetable stock or broth
1 cup half-and-half
1 tablespoon cornstarch
1-1/2 cups cold water
1 teaspoon kosher salt
1/2 teaspoon white pepper
Place the parsley in the blender jar. Place
cover on blender jar. Set blender on Speed
4 and pulse until coarsely chopped, about 4
to 5 times. Remove and reserve.
Melt the butter in medium Cuisinart ®
Saucepan over moderate heat. Add onion
and cook until soft but not brown, about 2
to 3 minutes. Add asparagus, stock, and all
but 1 tablespoon of the reserved parsley.
Cover and bring to a boil over medium-high
heat. Reduce heat to low and simmer,
partially covered, until asparagus is tender,
about 10 to 12 minutes.
Pour the soup through a strainer, reserving
the solids and liquids. Allow to cool 5
minutes. Place the solids in the blender jar
with 1 cup of the cooking liquid; return the
remaining liquid to the saucepan. Cover
blender jar and set on Speed 12. Turn
blender on and blend until creamy and
smooth, about 25 to 30 seconds. Turn
blender off. Return puréed vegetable mix-
ture to the saucepan and stir to combine.
Stir in half-and-half. Stir cornstarch into
water, and add to soup. Add salt and pep-
per. Cook, stirring often, over medium heat,
until soup thickens, about 6 to 8 minutes.
Do not allow to boil. Taste and adjust sea-
sonings as needed. Serve in warmed bowls
garnished with the remaining parsley.
Nutritional information per serving:
Calories 98 (59% from fat) • carb. 7g • pro. 4g • fat 7g
sat. fat 4g • chol. 19mg • sod. 510g • calc. 56mg
fiber 2g
CREAMY POTATO LEEK SOUP
This versatile soup may be served hot
or chilled.
CB-18 IB-4233A 8/1/03 3:34 PM Page 13