Cuisinart DLC-2007N manual Gazpacho, small jalapeño pepper, seeded, cut

Gazpacho

Always served well chilled, this refreshing summer favorite

has its origins in the Andalusian region of Spain.

Makes four 8-ounce servings

1	garlic clove, peeled	2-1/3	cups tomato juice
1	small jalapeño pepper, seeded, cut	1	small cucumber, peeled, cut in half
	into 1-inch pieces		lengthwise, seeds removed
1/4	cup fresh cilantro	2	tablespoons + 1 teaspoon fresh lime
4	small scallions, trimmed, cut into		juice
		1/4	teaspoon coarsely ground black
	1-inch pieces
1/2	green bell pepper, cored, seeded, cut		pepper
		1/8	teaspoon kosher salt
	into 1-inch pieces
2	medium tomatoes, cored,	4	teaspoons reduced fat sour cream
	cut into1-inch pieces		fresh cilantro sprigs for garnish

Insert metal blade and process garlic and jalapeño until finely chopped, about 5 seconds. Scrape bowl. Add cilantro, scallions and green pepper; pulse to coarsely chop, about 8 to 10 times. Transfer to a large mixing bowl. Place tomatoes in work bowl and pulse to coarsely chop, about 8 times. Do not overprocess. Transfer to mixing bowl. Add tomato juice to tomato mixture and stir to combine.

Insert 4mm slicing disc. Place cucumber in feed tube vertically and slice using medium pres- sure. Add to mixing bowl. Add lime juice, pepper and salt and stir to combine. Cover tightly with plastic wrap and refrigerate to chill before serving. Serve garnished with 1 teaspoon sour cream and a fresh cilantro sprig.

Preparation: 15 – 20 minutes, plus chilling time

Nutritional analysis per serving:

Calories 72 (16% from fat) • carb. 16g • pro. 3g • fat 1g

sat. fat 0g • chol. 2 mg • sod. 687mg • fiber 3g

24