Cuisinart CBT-500FPC manual Chilled Melon and Mango Soup, Cream of Asparagus Soup

Makes 8 servings, about 6 ounces (170 ml) each

1-2 cloves garlic, peeled

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

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

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

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

1large jalapeño pepper, cored, seeded, cut into 1⁄2" (1.25 cm) pieces

6green onions, trimmed, cut into 1⁄2" (1.25 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. Press Pulse; press Low to chop garlic, 10 times. Add 1 cup (250 ml) tomato juice/vegetable juice cocktail to blender jar along with celery, cucumber, green pepper, red pepper, jalapeño pepper, and green onions. Turn blender On and 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, 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 (360-420 g), peeled, seeded, cut into 1" (2.5 cm) pieces

1cantaloupe, about 3 pounds (1.5 kg), 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. Turn blender On. Press 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 flavourful.

Makes eight 6-ounce (170 ml) servings

3⁄4 cup (175 ml) Italian parsley leaves, washed and dried 3 tablespoons (45 ml) unsalted butter

2⁄3 cup (150 ml) chopped onion or leek

1 pound (500 g) asparagus, trimmed, cut into 1" (2.5 cm) pieces

3cups (750 ml) fat-free, low-sodium chicken or vegetable stock or broth

1 cup (250 ml) half-and-half

1tablespoon (15 ml) cornstarch 11⁄2 cups (375 ml) cold water

1teaspoon (5 ml) kosher salt

1⁄2 teaspoon (2 ml) white pepper

Place the parsley in the blender jar. Place cover on blender jar.

Set the blender to Pulse and press Low until coarsely chopped, about 4 to 5 times. Remove and reserve.

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