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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.
With blender set on Low, 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 serv-
ing.
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
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 eight 6-oz. servings
2-3
slices fresh ginger (each about the size of a quarter)
1
mango, about 12–14 ounces, peeled, seeded, cut into 1" pieces
1
cantaloupe, about 3 pounds, peeled, seeded, cut into 1" pieces
½-1
cup orange juice
Place ginger, mango, melon and ½ cup orange juice in the blender jar; cover. Set
on Low 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 com-
pletely 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
Make this soup in the spring when asparagus is at its most flavorful.
Makes eight 6-ounce servings
¾
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" pieces
3
cups fat free, low-sodium chicken or vegetable stock or broth
1
cup half-and-half
1
tablespoon cornstarch
1½ cups cold water
1
teaspoon kosher salt
½
teaspoon white pepper
12
Place the parsley in the blender jar. Place cover on blender jar. Set blender on Low
and pulse until coarsely chopped, about 4 to 5 times. Remove and reserve.
Melt the butter in a medium Cuisinart
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 Low. Turn blend-
er on and blend until creamy and smooth, about 25 to 30 seconds. Turn blender off.
Returned puréed vegetable mixture to the saucepan and stir to combine. Stir in half-
and-half. Stir cornstarch into water, and add to soup. Add salt and pepper. Cook,
stirring often, over medium heat, until soup thickens, about 6 to 8 minutes. Do not
allow to boil. Taste and adjust seasonings as needed. Serve in warmed bowls gar-
nished 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.
Makes six 6-oz. servings
2
medium leeks, white and tender green only, sliced horizontally and cut
into ½" pieces
1
tablespoon unsalted butter
1
small (3-4 ounce) onion, peeled and cut into ½" pieces
¼
teaspoon thyme
2
medium russet potatoes (about ¾ pound total), peeled,
cut into 1" slices
1½ cups fat free, low-sodium chicken stock or broth
¾
cup water
1
teaspoon kosher salt
½
teaspoon white pepper
¾
cup half-and-half
Place leeks in a medium bowl and add cold water. Swirl, then let stand for approxi-
mately 5 minutes. Lift leeks from the water without disturbing the sand/sediment
collected in the bowl; allow to drain completely.
®
Melt butter in a large Cuisinart
saucepan over medium heat. Add the drained leeks,
onion, and thyme. Let cook until softened, 3 to 5 minutes. Add potatoes, stock, and
water; cover and bring to a boil over medium high heat. Reduce heat to low, and
simmer, uncovered, until potatoes are soft, about 10 to 15 minutes.
®
saucepan over medium heat. Add onion and
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