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48
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
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 pepper, 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 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)
|
carb. 14g
|
pro. 2g
|
fat 13g
|
sat. fat 2g
|
chol. 0mg
|
sod. 407mg
|
calc. 31mg
|
fiber 2g
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