Soups; Gazpacho - Cuisinart 12-Cup Elite Collection FP-12N Serie Manual Del Usuario

This delicious soup is perfect all summer long.
2
POUNDS RIPE TOMATOES ON THE
,
VINE CUT INTO
DIVIDED
12
OUNCES ENGLISH CUCUMBER
1-
INTO INCH PIECES
2
YELLOW PEPPERS
1-
INCH PIECES
1
LARGE RED ONION
1-
INCH PIECES
4
CUPS GRAPE TOMATOES
3
GARLIC CLOVES
1 ,
JALAPEÑO SEEDED AND CUT INTO
1-
INCH PIECES
½
CUP FRESH CILANTRO
LEAVES ONLY
¾
TEASPOON PAPRIKA
¹⁄ ³
CUP SHERRY VINEGAR
2
SLICES WHITE BREAD
1
TEASPOON GROUND CUMIN
2
TEASPOONS KOSHER SALT
1
TEASPOON FRESHLY GROUND
BLACK PEPPER
½
TABLESPOON GRANULATED SUGAR
²⁄ ³
CUP EXTRA VIRGIN OLIVE OIL
48

SOUPS

GAZPACHO

Makes 8 cups
Reserve 1 cup of the tomatoes, ½ of the cucumbers,
1- ,
½ of the yellow peppers, and ¼ of the red onion.
INCH PIECES
Insert the large metal chopping blade into the large
,
CUT
work bowl of the Cuisinart
,
DIVIDED
, tomatoes, cucumber, yellow pepper, onion, grape tomatoes,
CUT INTO
,
DIVIDED garlic, jalapeño, and cilantro to the work bowl. Pulse to chop,
,
CUT INTO
about 25 pulses. Add the paprika, sherry vinegar, bread, cumin,
,
DIVIDED
salt, pepper and sugar. Process ingredients for 2 minutes; add
the olive oil during the last 10 seconds through the small feed
tube. Remove the soup base and place through a fine mesh
strainer to strain; continue to press juice through the strainer,
using a spatula or the bottom of a ladle, until the mixture is very
,
dry.
Pulse reserved vegetables 6 to 8 times to roughly chop. Add
chopped vegetables to the strained broth. Taste and adjust
seasonings as desired; serve.
Nutritional information per serving (1 cup):
Calories 172 (64% from fat)
sat. fat 2g
Approximate preparation time: 10 to 15 minutes
| |
chol. 0mg sod. 407mg
Food Processor. Add the remaining
®
| |
carb. 14g pro. 2g
|
calc. 31mg
| |
fat 13g
|
fiber 2g