Cuisinart SB-5600 manual Soups, White Russian, Cool, Creamy Avocado and Cucumber Soup

Garnish: Fresh mint leaves, chocolate cookies, mini chocolate morsels

Place ingredients in blender jar in order listed. Place cover on blender jar. Blend on Liquefy and process for about 25 to 30 seconds until smooth.

Garnish and serve in chilled martini glasses.

Nutritional information per ½-cup serving:

Calories 369 (38% from fat) • carb. 38g • pro. 2g • fat 16g

• sat. fat 10g • chol. 58mg • sod. 63mg • calc. 84mg • fiber 0g

White Russian

A deliciously creamy dessert drink for adults.

Makes 6 cups

2cups whole milk (may use lowfat)

½cup Kahlua® or other coffee-flavored liqueur

½cup vodka, preferably vanilla-flavored

3cups vanilla ice cream

Place ingredients in blender jar in order listed. Place cover on blender jar. Blend on Liquefy and process for about 25 to 30 seconds until smooth and creamy.

Nutritional information per 1-cup serving:

Calories 307 (29% from fat) • carb. 31g • pro. 5g • fat 10g

• sat. fat 6g • chol. 41mg • sod. 100mg • calc. 185mg • fiber 0g

SOUPS

Cool, Creamy Avocado and Cucumber Soup

This chilled soup requires no cooking and is perfect for

a hot summer day.

Makes 6 cups

1medium-large cucumber, peeled, seeded, and cut into ½-inch pieces

3medium avocados (7-8 ounces each), peeled, seeded, and cut into ¾-inch pieces

2ounces chopped shallots (about 6 tablespoons)

1 medium jalapeño pepper, stemmed, seeded, and cut into ½-inch pieces

2½ cups buttermilk

¾ cup chicken or vegetable stock (cool)

3 tablespoons fresh lime juice ½-1 teaspoon kosher salt (to taste)

¼teaspoon ground coriander

¼teaspoon ground cumin

¼teaspoon ground white pepper

Place all ingredients in the blender jar in the order listed. Blend on Purée for 35 to 45 seconds until smooth, creamy and homogenous. Chill if not serving immediately.

Serving suggestions – garnish with diced tomato, chopped jalapeño peppers and slices of avocado.

Nutritional information per ½-cup serving:

Calories 119 (65% from fat) • carb. 8g • pro. 3g • fat 9g

• sat. fat 2g • chol. 2mg • sod. 182mg • calc. 72mg • fiber 3g

Chipotle Roasted Tomato Soup

This slightly spicy, slightly smoky tomato soup would be great

with a grilled cheese sandwich.

Makes 6 cups

1can (35 ounces) plum tomatoes in heavy sauce

2 tablespoons extra virgin olive oil, divided

1tablespoon unsalted butter

1cup chopped (½-inch pieces) onion

½cup sliced carrots (½-inch thick)

¼ cup sliced celery (½-inch thick)

1 teaspoon oregano

½teaspoon ground coriander

½teaspoon ground cumin

2½ cups chicken stock

¼cup white rice

1teaspoon kosher salt

1-2 teaspoons chipotle peppers with sauce (from a can)

Preheat oven to 300°F. Line a baking sheet with sides with parchment. Drain tomatoes and reserve sauce. Cut tomatoes in half lengthwise and place cut side up in a single layer on prepared baking sheet. Drizzle with 1 tablespoon olive oil and roast for 1½ hours.

Place butter and remaining olive oil in a large saucepan. Heat on medium-high until butter is melted. Add onions, carrots, and celery. Reduce heat to low and cook until vegetables are softened and translucent, about 4 to 5 minutes. Add oregano, coriander and cumin. Cook for 2 to 3 minutes until herbs are aromatic. Add reserved tomato liquid, roasted tomato halves, chicken stock, rice, and salt. Bring to a boil, then reduce heat to low and simmer, loosely covered, for 20 minutes.

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