Cuisinart CB-18BKSS manual Hot And Cold Soups, Sun-Dried Tomato, Garlic And Herb Cheese Spread

SPINACH PESTO AND WHITE BEAN DIP

Serve this dip with crudités or pita chips as dippers.

Makes about 2 cups

1 tablespoon fresh lemon juice or white balsamic vinegar

1⁄2cup pesto (page 17), made with spinach

1 can white beans (15 ounces), rinsed and drained

Place ingredients in blender jar in order listed. Cover blender jar. Set on Speed 10 and blend until smooth and creamy, about 30 to 40 seconds.

Nutritional information per serving (2 tablespoons):

calories 53 (50% from fat) • carb. 5g • pro. 2g • fat 3g • sat. 1g • chol. 1mg • sod. 13mg • calc. 31mg • fiber 1g

SUN-DRIED TOMATO, GARLIC

AND HERB CHEESE SPREAD

Serve with crackers, crudités, use as a sandwich

spread or topping for baked potatoes.

Makes about 1-3⁄4cups

3sun-dried tomatoes (dry, not oil packed)

2cloves garlic, peeled

1⁄2cup boiling water

3 green onions, trimmed, cut into 1-inch pieces

1 package lowfat cream cheese, cut in 1-inch pieces

1⁄2cup fat-free cottage cheese

2teaspoons herbs de Provence

Place sun-dried tomatoes and garlic cloves in a small bowl and cover with boiling water; let stand 5 minutes. Drain, reserving soaking liquid, and place tomatoes and garlic in blender jar; cover blender jar. Set on Speed 12; Pulse to chop, 10 times. Add green onions; Pulse to chop, 10 times. Add remaining ingredients in order listed. Blend for 10 to 15 seconds. Scrape blender jar as needed. Add a teaspoon or two of the reserved soaking liquid if mixture seems thick, blend for an additional 15 to 20 seconds, until mixture is smooth and creamy. Let stand 30 minutes before serving to allow flavors to develop. Place in an airtight container and cover to refrigerate. Allow to come to room temperature for 15 to 20 minutes before serving.

Nutritional information per serving (2 tablespoons):

Calories 48 (56% from fat) • carb. 2g • pro. 3g • fat 3g • sat. fat 2g • chol. 6mg • sod. 135mg • calc. 39mg • fiber 0g

HOT AND COLD SOUPS

CHILLED GAZPACHO

A Cuisinart favorite, made with fresh, ripe summer tomatoes,

Chilled Gazpacho is perfect on a hot summer night.

Makes 8 servings, about 6 ounces each

1-2 cloves garlic, peeled

3cups tomato or vegetable juice cocktail, divided

1large rib celery, peeled, cut into 1-inch pieces

1large cucumber, peeled, halved lengthwise, seeded, cut into 1-inch pieces

1⁄2medium green bell pepper, cored, seeded, cut into 1-inch pieces

1⁄2medium red bell pepper, cored, seeded, cut into 1-inch pieces

1large jalapeño pepper, cored, seeded, cut into 1 ⁄2 -inch pieces

6green onions, trimmed, cut into 1 ⁄2 -inch pieces

4medium tomatoes, cored, seeded, cut into 1-inch pieces

3tablespoons sherry vinegar or lemon juice

1⁄2teaspoon kosher salt

1⁄4teaspoon 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

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