Cuisinart CBT-500C manual SUN-DRIED TOMATO, Garlic Herb Cheese Spread, Chilled Gazpacho

Nutritional information per tablespoon:	Nutritional information per serving (2 tablespoons):
Calories 23 (44% from fat) • carb. 2g • pro. 1g •	Calories 48 (56% from fat) • carb. 2g • pro. 3g •
fat 1g • sat. fat 0g • chol. 0mg • sod. 34mg •	fat 3g • sat. fat 2g • chol. 6mg • sod. 135mg •
calc. 8mg • fiber 1g	calc. 39mg • fiber 0g

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

SUN-DRIED TOMATO, GARLIC &

HERB CHEESE SPREAD

Serve with crackers, crudités, as a sandwich spread or a topping for baked potatoes.

Makes about 1-3/4 cups (440 ml)

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

2 cloves garlic, peeled

1/2 cup (125 ml) boiling water

3green onions, trimmed, cut into 1" (2.5 cm) pieces

1package lowfat cream cheese, cut in 1" (2.5 cm) pieces

1/2 cup (125 ml) fat free cottage cheese

CHILLED GAZPACHO

A Cuisinart favourite, made with fresh, ripe summer tomatoes. Chilled Gazpacho is perfect on a hot, summer night.

Makes 8 servings, about 6 oz (180 ml) each

1-2 cloves garlic, peeled

3cups (750 ml) tomato or vegetable juice cocktail, divided

1large rib celery, peeled, cut into 1" (2.5 cm) pieces

1large cucumber, peeled, halved lengthwise, seeded, cut into 1" (2.5 cm) pieces

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

2 teaspoons (10 ml) herbs de Provence	1/2 medium green bell pepper, cored,
	seeded, cut into 1" (2.5 cm) pieces

orange juice for this refreshing cold soup.

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. Allow

to come to room temperature for 15 to 20 minutes before serving.

1/2 medium red bell pepper, cored, seeded, cut into 1" (2.5 cm) pieces

1large jalapeño pepper, cored, seeded, cut into 1/2" (1.3 cm) pieces

6green onions, trimmed, cut into 1/2" (1.3 cm) pieces

4medium tomatoes, cored, seeded, cut into 1" (2.5 cm) pieces

3tablespoons (45 ml) sherry vinegar or lemon juice

1/2 teaspoon (2 ml) kosher salt

1/4 teaspoon (1 ml) freshly ground black pepper

Place garlic in blender jar; cover jar. Set on Low; Pulse to chop garlic, 10 times. Add 1 cup (250 ml) tomato juice/vegetable juice

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" (2.5 cm) pieces

1cantaloupe, about 3 pounds, peeled, seeded, cut into 1" (2.5 cm) pieces

1/2-1 cup (125-250 ml) orange juice

Place ginger, mango, melon and 1/2 cup (125 ml) orange juice in the blender jar; cover blender jar. Set on Low and blend until

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