1shallot, peeled and cut into 1⁄2 inch pieces
2tablespoons fresh Italian parsley leaves
1cup lowfat mayonnaise
1⁄2cup buttermilk or
1⁄4cup crumbled blue cheese
1⁄2teaspoon kosher salt
1⁄4teaspoon ground white pepper
dash Tabasco® or other hot sauce to taste
Place garlic, shallot and parsley in blender container. Blend on HI for 10 seconds. Scrape blender jar and add remaining ingredients. Blend on HI for 30 to 40 seconds until smooth and creamy. Let stand for 30 minutes before serving, to allow flavors to develop.
Nutritional information per tablespoon:
Calories 31 (84% from fat) • carb. 1g • pro. 0g • fat 3g • chol. 4mg • sod. 112mg • calc. 13mg • fiber 0g
SOUPS
Gazpacho – 8 servings
112 oz. can spicy vegetable juice
4– 5 fresh plum tomatoes, quartered
1can crushed tomatoes, with roasted garlic if available
2cloves garlic
1 medium onion, chopped
1stalk celery with leaves, cut into
1teaspoon Worcestershire sauce 1/2 teaspoon steak sauce
1teaspoon balsamic vinegar 1/2 teaspoon lemon juice
red pepper flakes to taste salt to taste
pepper to taste
5– 6 drops Tabasco®
Place all ingredients in blender and run for 2 to 3 minutes on HI.
If the blender is too full, you may want to make this recipe in
10
