Breville JE16 manual Recipes Liquid Lunches, Fresh Vegetable Soup with Noodles, Gazpacho

RECIPES - LIQUID LUNCHES

FRESH VEGETABLE SOUP WITH NOODLES

Serves 4

1 small tomato

1 small onion, peeled and trimmed

2 carrots

1 green capsicum, base removed and seeded

1 tablespoon butter

1 tablespoon wholemeal flour 375ml vegetable stock

425g canned baked beans

1 packet 2 Minute Noodles Freshly ground black pepper

1.Process tomato, onion, carrots and green pepper through Juice Extractor.

2.Melt butter in a large saucepan over a medium heat.

3.Stir in flour, cook for one minute, stirring constantly.

4.Stir in the extracted juice, vegetable stock and baked beans.

5.Bring to the boil, then reduce heat and allow to simmer for 10 minutes.

6.Add noodles, cook for 2 minutes or until noodles are tender.

Pour into 4 soup bowls, sprinkle with black pepper to taste and serve immediately.

GAZPACHO

Serves 4

4 medium tomatoes

4 sprigs fresh parsley

1 large clove garlic, peeled

1 small onion, peeled and trimmed

2 carrots

2 stalks celery

1 red capsicum, base removed and seeds removed

½small cucumber

2 tablespoons red wine vinegar freshly ground black pepper

1 cup crushed ice

3 tablespoons chopped fresh basil

1.Process tomatoes, parsley, garlic, onion, carrots, celery, red capsicum and cucumber through Juice Extractor.

2.Stir in vinegar and black pepper.

3. Arrange ice in four soup bowls.

Pour in extracted juice, sprinkle with basil and serve immediately.

PASTAWITH PROVENCALE STYLE SAUCE

Serves 4

4 tomatoes

2 sprigs fresh parsley

1 stick celery

2 large cloves garlic

1 small onion, peeled and trimmed

1 red capsicum, base removed and seeds removed

1 tablespoon tomato paste

½cup red wine

2 teaspoons dried oregano

500g cooked pasta

3 tablespoons grated Parmesan cheese

1.Process tomatoes, parsley, celery, garlic, onion and red capsicum.

2.Blend tomato paste with red wine, stir in the extracted juice.

3.Pour into a saucepan and cook over medium heat for 3-4 minutes.

4.Add pasta and toss to coat pasta well. Divide mixture between 4 serving bowls.

5.Sprinkle with oregano and Parmesan cheese.

Serve immediately.

MANGO, ROCKMELON AND ORANGE YOGHURTDRINK

1 mango, halved, peeled and seeded

¼ small rockmelon, peeled, seeded and cut into two equal portions

5oranges, peeled

3tablespoons natural yoghurt

1.Process mango, rockmelon and oranges through Juice Extractor.

2.Pour into a large bowl whisk in yoghurt. Serve immediately.

20

JE16_New.pmd 20 3/24/2006, 4:17 PM