Cuisinart 11-Cup Series manual Gazpacho, Inch pieces Teaspoon kosher salt

Gazpacho

Always served well chilled, this summertime favorite has its origins in the Andalusian region of Spain.

Makes six 7-ounce servings

Preparation: 15 - 20 minutes, plus chilling time

1	garlic clove, peeled	3	cups tomato juice
1	medium jalapeño pepper, seeded,	1	medium cucumber, peeled, cut in half
	cut into 1-inch pieces		lengthwise, seeds removed
1/3	cup fresh cilantro	3	tablespoons fresh lime juice
6	small scallions, trimmed, cut into	1/2	teaspoon coarsely ground black pepper
	1-inch pieces	1/8	teaspoon kosher salt
1	small green bell pepper, cored, seeded,
		6	teaspoons reduced fat sour cream
	cut into 1-inch pieces
		Fresh cilantro for garnish, if desired
3	medium tomatoes, cored, cut into

1-inch pieces

Insert metal blade and process garlic and jalapeño until finely chopped, about 5 seconds. Scrape the work bowl. Add cilantro, scallions and green pepper; pulse to coarsely chop, about 10 to 12 times. Transfer to a large mixing bowl. Place tomatoes in work bowl and pulse to coarsely chop, about 8 times. Do not overprocess. Transfer to mixing bowl. Add tomato juice to tomato mixture and stir to combine.

Insert the slicing disc. Place cucumber in feed tube vertically and slice. Add to mixing bowl. Add lime juice, pepper and salt to mixing bowl and stir to combine. Cover and chill before serving.

Serve garnished with 1 teaspoon sour cream and a fresh cilantro sprig.

Nutritional analysis per serving:

Calories 63 (9% from fat) • carbo. 13g • pro. 2g • fat 1g

sat. fat 0g • chol. 1mg • sod. 378mg • fiber 2g

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