Soups

Gazpacho

Always served well chilled, this summertime favorite has its origins in the

Andalusian region of Spain.

Makes 4 servings, 8 ounces each

1garlic clove

1small jalapeño pepper, seeded, cut into 1-inch pieces

3 small scallions, trimmed, cut into 1-inch pieces

1small green bell pepper, about 6 ounces, cored, seeded, cut into 1-inch pieces

1small cucumber, about 6 ounces, peeled, cut in half lengthwise, seeds removed

¼cup fresh parsley

2medium tomatoes, about 10 ounces, cored, cut into 1-inch pieces

2teaspoons fresh lime juice

¾teaspoon kosher salt

¼teaspoon freshly ground black pepper

¼teaspoon hot sauce

1¼ cups low sodium tomato or vegetable juice

Insert metal blade and turn machine on. Drop garlic and jalapeño down feed tube and process until finely chopped. Scrape bowl. Add scallions to the work bowl and pulse to chop roughly. Add peppers, cucumber and parsley and pulse again to chop roughly, about 6 pulses. Add tomatoes, lime juice, salt, pepper, and hot sauce and pulse 8 to 10 times so that vegetables are evenly chopped. Transfer vegetables to a large mixing bowl and mix in tomato juice. Taste and adjust seasoning accordingly.

Nutritional information per serving:

Calories 39 (7% from fat) • carb. 8g • pro. 2g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 503mg • calc. 31mg • fiber 2g

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Cuisinart DLC-2009CHB manual Soups, Gazpacho

DLC-2009CHB specifications

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