Cuisinart CB-18 manual HOT and Cold Soups, Chilled Melon Mango Soup, Cream of Asparagus Soup

6green onions, trimmed, cut into 1/2-inch pieces

4medium tomatoes, cored, seeded, cut into 1-inch pieces

3tablespoons sherry vinegar – or – lemon juice

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Place garlic in blender jar; cover jar. Set on Speed 14; Pulse to chop garlic, 10 times. Add 1 cup tomato juice/vegetable juice cocktail to blender jar along with celery, cucumber, green pepper, red pepper, jalapeño pepper, and green onions. Blend on Speed 14 until vegetables are medium- finely chopped, about 5 to 10 seconds. Transfer to a large serving bowl. Add remaining tomato juice/vegetable cocktail to blender jar with fresh tomatoes. Pulse 10 times to chop, or blend continuously if a smoother gazpacho is preferred. Add to the bowl of vegetables with the remaining juice. Season with sherry vinegar or lemon juice, salt and pepper. Chill before serving.

Nutritional information per serving:

Calories 51 (5% from fat) • carb. 11g • pro. 2g • fat 0g sat. fat 0g • chol. 0mg • sod. 429mg • calc. 28mg fiber 2g

HOT AND COLD SOUPS

CHILLED MELON AND

MANGO SOUP

Sweet cantaloupe and mango combine with orange juice for this refreshing cold soup. Perfect for a summer brunch or as a refreshing, cool ending to a warm-weather meal.

Makes 8 servings

2 – 3 slices fresh ginger (each about the size of a quarter)

1mango, about 12 – 14 ounces, peeled, seeded, cut into 1 – inch pieces

1cantaloupe, about 3 pounds, peeled, seeded, cut into 1 – inch pieces

1/2 - 1cup orange juice

Place ginger, mango, melon and 1/2-cup orange juice in the blender jar; cover blender jar. Set on Speed 14 and blend until smooth, about 20 to 30 seconds. Add as much remaining orange juice as necessary to adjust consistency to that of a thick soup. Chill completely before serving. May be garnished with fresh raspberries or blueberries and a sprig of mint.

Nutritional information per serving:

Calories 68 (2% from fat) • carb. 17g • pro. 1g • fat 0g

sat. fat 0g • chol. 0mg • sod. 14mg • calc. 17mg

fiber 1g

CREAM OF ASPARAGUS SOUP

A favorite, served warm when weather is cool and cool, when weather is warm!

Makes eight 6-ounce servings

3/4 cup Italian parsley leaves, washed and dried

3tablespoons unsalted butter 2/3 cup chopped onion or leek

1pound asparagus, trimmed, cut into 1-inch pieces

3cups fat-free, low-sodium chicken or vegetable stock or broth

1 cup half-and-half

1 tablespoon cornstarch

1-1/2 cups cold water

1teaspoon kosher salt 1/2 teaspoon white pepper

Place the parsley in the blender jar. Place cover on blender jar. Set blender on Speed 4 and pulse until coarsely chopped, about 4 to 5 times. Remove and reserve.

Melt the butter in medium Cuisinart® Saucepan over moderate heat. Add onion and cook until soft but not brown, about 2 to 3 minutes. Add asparagus, stock, and all but 1 tablespoon of the reserved parsley. Cover and bring to a boil over medium-high heat. Reduce heat to low and simmer, partially covered, until asparagus is tender, about 10 to 12 minutes.

Pour the soup through a strainer, reserving the solids and liquids. Allow to cool 5 minutes. Place the solids in the blender jar with 1 cup of the cooking liquid; return the remaining liquid to the saucepan. Cover blender jar and set on Speed 12. Turn blender on and blend until creamy and smooth, about 25 to 30 seconds. Turn blender off. Return puréed vegetable mix- ture to the saucepan and stir to combine. Stir in half-and-half. Stir cornstarch into water, and add to soup. Add salt and pep- per. Cook, stirring often, over medium heat, until soup thickens, about 6 to 8 minutes. Do not allow to boil. Taste and adjust sea- sonings as needed. Serve in warmed bowls garnished with the remaining parsley.

Nutritional information per serving:

Calories 98 (59% from fat) • carb. 7g • pro. 4g • fat 7g

sat. fat 4g • chol. 19mg • sod. 510g • calc. 56mg

fiber 2g

CREAMY POTATO LEEK SOUP

This versatile soup may be served hot or chilled.

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