Cuisinart DLC-XP - Manual (Page 24)

scallions in the small feed tube; use light pressure to slice.
Insert the 4 mm slicing disc; use medium pressure to slice
the cucumbers and red and yellow peppers. Transfer the
vegetables to a large bowl.
Insert the metal blade in the processor. With the machine
running, drop the garlic and jalapeños through the feed tube
and process to chop, about 5 seconds. Scrape the work bowl.
Add the radishes to the work bowl; pulse to chop, 10-15 times.
Add the tomatoes to the work bowl; pulse to chop, 10-15 times.
Add the vegetables to those already in the large bowl and stir to
combine.
Transfer half the chopped/sliced vegetables to the work bowl.
Add the drained roasted peppers and 3 cups of the juice.
Pulse to combine, 10 times, then process until smooth, about
2 minutes. Return the puréed vegetable mixture to the large bowl
and stir to incorporate. Stir in the vinegar, brown sugar, salt and
pepper. Refrigerate until well chilled; adjust seasonings to taste
before serving.
Serve chilled. May be garnished with sliced or chopped avocado,
freshly chopped cilantro or Italian parsley, and a small dollop of
sour cream. To turn this into a summertime meal, top each
serving with 4-6 ounces cooked (poached or grilled) shrimp
and scallops.
Nutritional analysis per 1 cup serving:
Calories 61 (7% from fat) • carbo. 13g • pro. 2g • fat 0g •
sat. fat 0g • chol. 0mg • sod. 342mg • fiber 2g
BLACK BEAN SOUP
Yield: 3 quarts
Preparation: 15-20 minutes, 2 hours cooking
2 pounds dried black beans
1 red bell pepper
1 yellow bell pepper
1/2 pound carrots, peeled, cut to fit large feed tube
4 large ribs celery, trimmed, cut to fit large feed tube
6 cloves garlic, peeled
1-1/2 pounds Spanish onions, peeled, cut in 1-inch pieces
2
tablespoons extra virgin olive oil
1 tablespoon oregano
1 tablespoon ground cumin
1-1/2 teaspoons thyme
1 teaspoon ground coriander
1 bay leaf
2 quarts vegetable stock*
3 cups water
kosher salt
freshly ground black pepper
Sort the beans and discard any dirt and/or stones. Place in a
medium bowl and cover with cold water by 3 inches. Allow to
soak, covered, for 8 hours/overnight.
Insert the 6 mm slicing disc. Arrange the peppers in the large
feed tube and use medium pressure to slice; remove and
reserve. Insert the 4 mm slicing disc. Arrange the carrots and
celery in the large feed tube; use medium pressure to slice.
Remove and reserve. Insert the metal blade. With the machine
running, drop the garlic through the small feed tube and process
to chop, 5 seconds. Scrape the work bowl. Add the onions; pulse
to chop, 10 times.
In a 6-quart Cuisinart ® stockpot, heat the olive oil over medium
heat. When hot, add the sliced and shredded vegetables and
garlic. Cook over medium heat until softened and translucent.
Add the oregano, cumin, thyme, coriander and bay leaf; cook
over medium low heat until aromatic, about 5 minutes.
Drain and rinse the beans. Add the beans to the stockpot along
with the stock and water. Bring the soup to a boil, then reduce
the heat to low, cover loosely and simmer for 1-1/2 - 2 hours,
until the beans are tender and the soup has thickened. Allow to
cook slightly. Remove the bay leaf and discard. Insert the metal
blade. Process the soup in three batches until creamy and
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