Breville JE900 manual Liquid Lunches, Recipes, Fresh Vegetable Soup with Noodles, Gazpacho

LIQUID LUNCHES

FRESH VEGETABLE SOUP WITH NOODLES

Serves 4

1 small tomato

1 small onion, peeled and trimmed

2 carrots

1 green bell pepper, base removed and seeded

1 tablespoon butter

1 tablespoon whole wheat flour

11⁄2 cup (375ml) vegetable stock 15oz (425g) canned baked beans

1 packet 2 Minute (Instant) Noodles Freshly ground black pepper

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

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 a 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

2carrots

2stalks celery

1 red bell pepper, base removed and seeded

1 English cucumber

2 tablespoons (30ml) red wine vinegar freshly ground black pepper

1 cup (150g) crushed ice

3 tablespoons (45ml) chopped fresh basil

1.Process tomatoes, parsley, garlic, onion, carrots, celery, red bell pepper and cucumber through the Juice Fountain.

2.Stir in vinegar and black pepper.

3.Arrange ice in four soup bowls.

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

MANGO, CANTALOUPE AND ORANGE YOGURT DRINK

1 mango, halved, peeled and seeded

1⁄2 small cantaloupe, peeled, seeded and cut into two equal portions

5 oranges, peeled

3 tablespoons (45ml) plain yogurt

1.Process mango, cantaloupe and oranges through the Juice Fountain.

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

RECIPES

PASTA WITH 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 bell pepper, base removed and seeded

1 tablespoon (1 tablespoon; 15ml) tomato paste

1⁄2 cup (125ml) red wine

2 teaspoons (2 teaspoons; 10ml) dried oregano

2 cups (500g) cooked pasta

3 tablespoons (45ml) grated Parmesan cheese

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

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.

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