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50
SOUPS
GAZPACHO
This delicious soup is perfect all summer long.
2 POUNDS RIPE TOMATOES ON THE
VINE, CUT INTO 1-INCH PIECES,
DIVIDED
12 OUNCES ENGLISH CUCUMBER, CUT
INTO 1-INCH PIECES, DIVIDED
2 YELLOW PEPPERS, CUT INTO
1-INCH PIECES, DIVIDED
1 LARGE RED ONION, CUT INTO
1-INCH PIECES, DIVIDED
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, TORN INTO
PIECES
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
Makes 8 cups
Approximate preparation time: 10 to 15 minutes
Reserve 1 cup of the tomatoes, ½ of the cucumbers, ½ of the
yellow peppers, and ¼ of the red onion.
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Add the remaining tomatoes,
cucumber, yellow peppers, onion, grape tomatoes, garlic,
jalapeño and cilantro to the work bowl. Pulse to chop, about
25 pulses. Add the paprika, sherry vinegar, bread, cumin, 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 fi ne mesh
strainer to strain; continue to press juice through the strainer,
using a spatula or the bottom of a ladle, until the mixture in the
strainer is very dry. Discard dry pulp.
Pulse reserved vegetables 6 to 8 times to roughly chop. Add
chopped vegetables to the strained broth. Taste and adjust
seasoning as desired; serve.
Nutritional information per serving (1 cup):
Calories 172 (64% from fat) | carb. 14g | pro. 2g | fat 13g
sat. fat 2g | chol. 0mg | sod. 407mg | calc. 31mg | fi ber 2g
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