Cuisinart CBT-500 Series Chilled Gazpacho, Chilled Melon Mango Soup, Cream of Asparagus Soup

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

2cloves garlic, peeled 1/2 cup boiling water

3green onions, trimmed, cut into 1" pieces

1package lowfat cream cheese, cut in 1" pieces

1/2 fat free cottage cheese

2 teaspoons 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 Low; Pulse to chop, 10 times. Add green onions, Pulse to chop, 10 times. Add remaining ingredients in order listed. Set blender on High. 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. Bring

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

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" pieces

1large cucumber, peeled, halved lengthwise, seeded, cut into 1" pieces

1/2 medium green bell pepper, cored, seeded, cut into 1" pieces

1/2 medium red bell pepper, cored, seeded, cut into 1" pieces

1large jalapeño pepper, cored, seeded, cut into 1/2" pieces

6green onions, trimmed, cut into 1/2" pieces

4medium tomatoes, cored, seeded, cut into 1" pieces

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 Low; 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 Low 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.

With blender set on Low, 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

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 warm-weather meal.

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" pieces

1cantaloupe, about 3 pounds, peeled, seeded, cut into 1" pieces

1/2-1 cup orange juice

Place ginger, mango, melon and 1/2 cup orange juice in the blender jar; cover. Set on Low and blend until smooth, about 20 to 30 seconds. Add as much remaining orange juice as necessary to adjust consistency to that of a thick soup. Chill completely before serving. May be garnished with fresh raspberries or blueberries and a sprig of mint.

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

Make this soup in the spring when asparagus is

at its most flavorful.

Makes eight 6-ounce servings

3/4 cup Italian parsley leaves, washed and dried

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