Cuisinart CBT1000, CBT-1000 Series manual Chilled Spicy Avocado Soup, Roasted Red Pepper Soup

Put the first 13 ingredients (reserving half each of the tomatoes, cucumber, yellow pepper and red onion), in the order listed, and 2 cups of the grape tomatoes, into the jar of your Cuisinart® PowerEdge™ 1000 Watt Blender. Auto Pulse on High for about 40 to 45 seconds. Add the remaining grape tomatoes, jalapeño and cilantro; run on High for 1½ minutes, or until completely smooth. Strain the mixture and discard the strained solids; reserve the liquid.

Add the reserved vegetables to the blender jar. Auto Pulse on High for 15 seconds, or until roughly chopped. Add the chopped vegetables to the reserved liquid.

Adjust seasonings to taste and serve.

Nutritional information per serving (1 cup):

Calories 208 (68% from fat) • carb. 15g • pro. 3g • fat 17g • sat. fat 2g • chol. 0mg

• sod. 429mg • calc. 37mg • fiber 3g

Chilled Spicy Avocado Soup

With the flavors of guacamole blended together, serve this as a special first course for your family and friends.

Makes about 7 cups

2½	cups vegetable broth
5	ripe avocados, peeled, pitted and cut into 1-inch pieces
1∕3	cup fresh lime juice
1∕3	cup fresh cilantro

1medium jalapeño, seeded and cut into ½-inch pieces

5green onions, cut into 1-inch pieces 1¾ teaspoons sea salt

pinch freshly ground black pepper

Put all ingredients, in the order listed, into the jar of your Cuisinart® PowerEdge™ 1000 Watt Blender. Run on High for 40 to 45 seconds, or until completely smooth.

Adjust seasonings to taste and serve.

Nutritional information per serving (1 cup):

Calories 166 (67% from fat) • carb. 12g • pro. 2g • fat 13g • sat. fat 2g • chol. 0mg

• sod. 499mg • calc. 30mg • fiber 6g

Roasted Red Pepper Soup

Roasting your own peppers is simple to do and adds a real fresh flavor to this creamy soup.

Makes about 8 cups

10red bell peppers, seeded

1tablespoon unsalted butter

10garlic cloves, roughly chopped

1large shallot (about 1½ ounces), roughly chopped

½ medium onion (about 4 ounces), roughly chopped

3tablespoons sherry

4cups reduced-sodium chicken broth

2tablespoon fresh thyme

1½ teaspoons white balsamic vinegar

2teaspoons granulated sugar

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

Flatten the seeded bell peppers and then on a foil-lined baking sheet. Place on the top rack in your oven and broil until the peppers are just blackened. Remove and place in a mixing bowl; cover with plastic. Reserve.

While the peppers are roasting, put the butter into a medium saucepan set over medium heat. Once the butter has melted, add

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