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RecipesRecipes
Gazpacho
Ingredients:
5 pounds fresh tomatoes, cut in half, seeds removed
1 clove freshly peeled garlic
3 slices toasted rustic or sourdough bread, torn in pieces
2 large English cucumbers, split lengthwise, seeds removed
8 large green bell peppers, cut in half, seeds removed
¼ cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons Spanish sherry vinegar
Sea salt and freshly ground pepper to taste
2 tablespoons thyme, freshly chopped
Directions:
1. Add tomatoes, cucumber, garlic, and bell peppers to blender and pulse
3-4 times.
2. Add oil, vinegars, and freshly ground pepper to blender and pulse 4-5 times.
3. Add the bread and pulse 7-10 times.
4. Season gazpacho with salt and refrigerate overnight before serving.
Lid:
Plunger Lid only
Tip:
• Make sure you save the juice when removing the seeds from the tomatoes.
• You can peel the cucumbers or leave the peel on.
Potato Truffle Cauliower Soup
Ingredients:
1 large cauliflower head, cored, cut into 2-inch pieces equal in size
6 ounces Yukon Gold potatoes, peeled, medium dice
Sea salt and freshly ground white pepper to taste
⅛ teaspoon white truffle oil or extra-virgin olive oil
2-3 cups hot milk
Directions:
1. Blanch diced potatoes in boiling water for 8 minutes.
2. Add potatoes, cauliower, salt and pepper to blender. Blend on Soup
setting for 1 minute.
3. Add warm milk, replace Lid, and blend on Soup setting for 5 minutes.
4. Season with oil and salt.
Lid:
Plunger Lid only
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