Cuisinart BFP-10CH manual Soups, Classic Chilled Gazpacho, Creamy Roasted Pepper Corn Soup

SOUPS

Classic Chilled Gazpacho

A Cuisinart favorite, made with fresh, ripe summer tomatoes,

Chilled Gazpacho is perfect on a hot, summer night.

Makes 8 servings, about 6 ounces each

1-2 cloves garlic, peeled

3cups tomato or vegetable juice cocktail, divided

1 large rib celery, peeled, cut into 1-inch pieces

1 large cucumber, peeled, halved lengthwise, seeded, cut into 1-inch pieces

½ medium green bell pepper, cored, seeded, cut into 1-inch pieces

½ medium red bell pepper, cored, seeded, cut into 1-inch pieces

Place garlic in blender jar. Cover and pulse on Chop 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 Mix 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 on 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

Creamy Roasted Pepper

& Corn Soup

This soup can be served chilled in the summer, or hot the rest of the year. Garnish with a swirl of sour cream or crème fraîche, croutons made from cornbread or chopped fresh chives.

Makes 6 cups

3ears corn, about 6 to 7 inches in length, husks removed

1 tablespoon extra virgin olive oil

1 cup diced (½-inch pieces) onion

1 clove garlic, peeled and sliced

½ teaspoon thyme

2 jars (12-ounce) roasted red peppers, drained, juices reserved

2½ cups low sodium chicken broth/stock

Cut corn from cobs, reserving cobs.

Heat oil in a large (4-quart) saucepan over medium heat. Add cut corn, onions, garlic, and thyme. Cook, stirring often, for 3 to 4 minutes, until onions are translucent and have begun to soften. Add reserved the corn cobs, roasted peppers, chicken broth/stock,

¾cup of the roasted red pepper juices, the potato, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes. Remove and discard the corn cobs; let stand for 5 minutes.

Strain the solids from the liquid, reserving the liquid. Place the solids in the blender jar with 1¼ cups of the liquid. Hold lid in place and blend on Food Processor for 30 to 40 seconds, until the solids are completely puréed and smooth. Transfer to a clean saucepan and add remaining reserved cooking liquid. Reheat soup over low heat if serving hot, or cool and refrigerate if serving cold.

Nutritional information per serving (one cup):

Calories 131 (23% from fat) • carb. 21g • pro. 5g • fat 4g • sat. fat 1g

• chol. 0mg • sod. 853mg • calc. 24mg • fiber 3g

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