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6green onions, trimmed, cut into
4medium tomatoes, cored, seeded, cut into
3tablespoons sherry vinegar – or – lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Place garlic in blender jar; cover jar. Set on Speed 14; Pulse to chop garlic, 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 Speed 14 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 to 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
HOT AND COLD SOUPS
CHILLED MELON AND
MANGO SOUP
Sweet cantaloupe and mango combine with orange juice for this refreshing cold soup. Perfect for a summer brunch or as a refreshing, cool ending to a
Makes 8 servings
2 – 3 slices fresh ginger (each about the size of a quarter)
1mango, about 12 – 14 ounces, peeled, seeded, cut into 1 – inch pieces
1cantaloupe, about 3 pounds, peeled, seeded, cut into 1 – inch pieces
1/2 - 1cup orange juice
Place ginger, mango, melon and
Nutritional information per serving:
Calories 68 (2% from fat) • carb. 17g • pro. 1g • fat 0g
sat. fat 0g • chol. 0mg • sod. 14mg • calc. 17mg
fiber 1g
CREAM OF ASPARAGUS SOUP
A favorite, served warm when weather is cool and cool, when weather is warm!
Makes eight
3/4 cup Italian parsley leaves, washed and dried
3tablespoons unsalted butter 2/3 cup chopped onion or leek
1pound asparagus, trimmed, cut into
3cups
1 cup
1 tablespoon cornstarch
1teaspoon kosher salt 1/2 teaspoon white pepper
Place the parsley in the blender jar. Place cover on blender jar. Set blender on Speed 4 and pulse until coarsely chopped, about 4 to 5 times. Remove and reserve.
Melt the butter in medium Cuisinart® Saucepan over moderate heat. Add onion and cook until soft but not brown, about 2 to 3 minutes. Add asparagus, stock, and all but 1 tablespoon of the reserved parsley. Cover and bring to a boil over
Pour the soup through a strainer, reserving the solids and liquids. Allow to cool 5 minutes. Place the solids in the blender jar with 1 cup of the cooking liquid; return the remaining liquid to the saucepan. Cover blender jar and set on Speed 12. Turn blender on and blend until creamy and smooth, about 25 to 30 seconds. Turn blender off. Return puréed vegetable mix- ture to the saucepan and stir to combine. Stir in
Nutritional information per serving:
Calories 98 (59% from fat) • carb. 7g • pro. 4g • fat 7g
sat. fat 4g • chol. 19mg • sod. 510g • calc. 56mg
fiber 2g
CREAMY POTATO LEEK SOUP
This versatile soup may be served hot or chilled.
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