Gazpacho

¼cup extra virgin olive oil, divided

2pounds butternut squash, halved and seeded

2tablespoons unsalted butter

1onion, cut into 1-inch pieces

2apples, peeled, cored and cut into 1-inch pieces ½ tablespoon light or dark brown sugar

2tablespoons minced ginger (about one 2-inch piece)

1quart vegetable or chicken stock ¾ teaspoon ground nutmeg

1¼ teaspoons sea salt

pinch freshly ground black pepper ¼ teaspoon fresh thyme

Preheat oven to 375°F.

Pour 2 tablespoons of the oil over the cut sides of the squash. Place squash cut side down on a parchment or foil-lined baking sheet. Place in the preheated oven and roast 30 to 40 minutes, or until a paring knife can easily pierce the skin of the squash.

While the squash is cooking, put butter in a large stock pot set over medium-high heat. Once the butter has melted, add the onion and sauté for about 8 minutes, or until softened. Stir in the apples and sugar; sauté an additional 12 minutes, or until the apples are soft. Add the ginger and sauté until tender, about 3 to 4 minutes. Stir in the roasted squash, stock and spices. Bring the mixture to a boil and then reduce heat so that the mixture is just simmering. Let the soup simmer for about 1 hour.

Strain the soup, reserving solids and liquid separately. Place half of the liquid and half of the solids in the jar of the Cuisinart® PowerEdge™ 700 Blender. Run on the Soup & Sauces function for 25 seconds; remove and reserve. Add the remaining liquid and solids and repeat.

Serve immediately.

Nutritional information per serving (1 cup):

Calories 230 (49% from fat) • carb. 29g • pro. 2g • fat 13g • sat. fat 4g • chol. 10mg

• sod. 879mg • calc. 85mg • fiber 1g

Great for a hot summer day, serve this simple soup that requires no cooking at your next barbecue.

Makes about 5 cups

1 pound tomatoes, cut into 1-inch pieces, divided

6ounces English cucumber, cut into 1-inch pieces, divided

1yellow bell pepper, cored and seeded and cut into 1-inch pieces, divided

½ red onion, cut into 1-inch pieces, divided

1garlic clove

2½ tablespoons sherry vinegar

1/3 cup extra virgin olive oil ½ teaspoon ground cumin

1teaspoon sea salt

½ teaspoon freshly ground black pepper ¾ teaspoon granulated sugar

½ teaspoon paprika

2cups grape tomatoes

½ medium jalapeño, seeded and cut into ½-inch pieces ¼ cup fresh cilantro

Place the first 10 ingredients (reserving half each of the tomatoes, cucumber, yellow pepper and red onion), in the order listed, in the jar of the Cuisinart® PowerEdge™ 700 Blender. Run on the Soup & Sauces function for 6 seconds. Add the remaining ingredients, except the reserved tomatoes, cucumber, pepper and onion; run on the Soup & Sauces function for an additional 2 minutes, or until completely smooth. Strain the mixture and discard the strained solids; reserve the liquid.