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20
2 tomatoes, seeded
2 cups tomato or vegetable juice
1 medium cucumber, peeled, halved
lengthwise and seeded
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
1
⁄4 teaspoon freshly ground black pepper
Use metal blade to process garlic and jalapeño
pepper until finely 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
remaining tomato until smooth, about 1 minute.
With machine running, pour in ½ cup of tomato
juice and process until smooth. Add to mixing
bowl with remaining tomato juice and stir.
Insert thin 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.
Leek and Potato Soup/
Vichyssoise
Louis Diat, longtime chef at the New York Ritz
Hotel, transformed the everyday Leek and Potato
Soup into a cold soup suitable for parties.
Yield: 4 cups Leek and Potato Soup or
6 cups Vichyssoise
2 medium leeks, white part only,
thoroughly cleaned
1 small onion, halved
1 tablespoon unsalted butter
2 medium, all-purpose potatoes, peeled
1½ cups chicken stock
1 cup water
Salt and freshly ground black
pepper, to taste
1 cup milk
1
⁄4 cup heavy cream
Chopped chives for garnish
Cut leeks to fit feed tube. Use standard slicing
disc to slice leeks and onion. Melt butter in large
saucepan over medium heat. Add leeks and onion;
sauté, stirring often, until soft but not brown, about
10 minutes.
Cut potatoes in half crosswise, and use standard
slicing disc to slice them. Add potatoes, stock and
water to saucepan. Bring to boil over medium-high
heat. Reduce heat to low, cover and simmer gen-
tly, 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 puréed vegetables
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.
Lentil Soup
This hearty winter soup is a meal on its own,
accompanied by crusty bread and a salad.
Yield: 6 cups
8 ounces lentils
1 garlic clove, peeled
½ small onion, halved
½ medium celery stalk,
cut into 1-inch pieces
½ medium carrot, peeled,
cut into 1-inch pieces
2 medium tomatoes, quartered
2½ cups beef broth
2½ cups water
2 teaspoons white wine vinegar
½ teaspoon paprika
½ teaspoon kosher salt*
1
⁄8 teaspoon freshly ground black pepper
Pinch dried thyme
½ pound Polish kielbasa or other
smoked sausage
Wash lentils under cold, running water, drain and
put them in a large saucepan.
Use metal blade, pulse/chop garlic, onion, celery
and carrot until finely chopped. Put in pot with
lentils. Add tomatoes to work bowl, and chop into
fine pieces. Add to pot with all remaining ingredi-
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