Chunky Gazpacho; Leek And Potato Soup/Vichyssoise - Cuisinart Pro Classic DLC-10SY Serie Manual Del Usuario

until fl our is just mixed in. Chill dough until fi rm
enough to shape into logs, about 1 hour.
Divide dough into 3 equal parts and roll each into
a cylinder about 1½ inches in diameter. Chill until
fi rm, about 2 hours.
Preheat oven to 400°F. Cut dough into
slices and place slices 1½ inches apart on lightly
greased baking sheet. Bake until lightly colored,
about 10 minutes, being careful not to brown
them. Transfer to wire rack to cool.
Unbaked, plastic-wrapped cylinders keep for
about a week in the refrigerator. Cooked cheese
coins can be frozen and reheated for 6–8 minutes
in a 300°F oven.

Chunky Gazpacho

This refreshing, cold soup can be ready in less
than 10 minutes. You may serve it at once, but it
improves with chilling.
4½ cups yield
1 small garlic clove, peeled
½ small jalapeño pepper*
4 scallions
1 celery stalk
½ medium bell pepper
2 tomatoes
2 cups tomato or vegetable juice
1 medium cucumber
2 tablespoons lemon juice
1 teaspoon salt
¼ teaspoon freshly ground black pepper
Halve jalapeño pepper and remove seeds. Trim
scallions and celery and cut into 1-inch pieces.
Quarter and seed bell pepper and tomatoes. Peel
cucumber and cut in half lengthwise. Remove
seeds and cut to fi t feed tube vertically.
Use metal blade to process garlic and jalapeño
pepper until fi nely chopped. Add scallions, celery
and bell pepper. Pulse/chop to medium chop. Put
in large mixing bowl. Pulse/chop one tomato until
coarsely chopped. Add to mixing bowl. Purée
other tomato until smooth, about 1 minute. With
machine running, pour in ½ cup of tomato juice.
Add to mixing bowl with remaining tomato juice
and stir.
Insert slicing disc, stand cucumber pieces upright
in feed tube and slice, using light pressure. Add to
mixing bowl with remaining ingredients and stir to
combine. Cover and chill before serving.
*Handle hot peppers carefully. Their oil can irritate
the skin and eyes. Wash your hands after prepar-
ing them.
1 ⁄ -inch
8
Leek and Potato Soup/
Louis Diat, longtime chef at the New York Ritz
Hotel, transformed the everyday Leek and Potato
Soup into a cold soup suitable for parties.
4 cups Leek and Potato Soup or
6 cups Vichyssoise
2
½
1
2
1½
1
1
¼
Cut leeks to fi t feed tube. Use slicing disc to slice
leeks and onion. Melt butter in large saucepan.
Add leeks and onion and sauté, stirring often,
until soft but not brown, about 10 minutes.
Cut potatoes in half crosswise, then quarter
lengthwise. Use slicing disc to slice them. Add
potatoes, stock and water to saucepan. Bring
to boil, reduce heat, cover and simmer gently,
stirring occasionally until vegetables are very
tender, about 25 minutes. Adjust seasoning and
serve hot as Leek and Potato Soup or proceed as
follows for cold Vichyssoise.
Strain liquid into large saucepan and set aside.
Use metal blade to purée vegetables, stopping
once to scrape bowl. Whisk purée into reserved
liquid, add milk and bring to a boil over moderate
heat, stirring constantly. Remove from the heat
and stir in cream. Season to taste with salt and
pepper. Refrigerate until thoroughly chilled. Taste
again for seasoning and sprinkle with chopped
chives.
20
Vichyssoise
medium leeks, white part only,
thoroughly cleaned
medium onion, peeled and halved
tablespoon unsalted butter
medium, all-purpose potatoes, peeled
cups chicken stock
cup water
Salt and freshly ground pepper to taste
cup milk
cup heavy cream
Chopped chives, for garnish