Cuisinart CBT-500FP SOUPS, SPREADS, Dips and More, Chilled Gazpacho, Chilled Melon and Mango Soup

SOUPS, SPREADS, DIPS AND MORE

For best results when blending fresh herbs, the herbs, blender jar and cutting assembly must be dry and clean.

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 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

1 large 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.

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

3 tablespoons unsalted butter

2⁄3 cup chopped onion or leek

1 pound asparagus, trimmed, cut into 1" pieces

3 cups fat free, low-sodium chicken or vegetable stock or broth

1 cup half-and-half

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