Cuisinart DLC-2011C manual Gazpacho

Gazpacho

Always served well chilled, this summertime favourite

has its origins in the Andalusian region of Spain.

Makes six 7-ounce (200g) servings

Preparation: 15 - 20 minutes, plus chilling time.

1garlic clove, peeled

1medium jalapeño pepper, seeded, cut into 1-inch (2.5cm) pieces

1/3 cup (75ml) fresh cilantro

6small scallions, trimmed, cut into 1-inch (2.5cm) pieces

1small green bell pepper, cored, seeded, cut into 1-inch (2.5cm) pieces

3medium tomatoes, cored, cut into 1-inch (2.5cm) pieces

3cups (750ml) tomato juice

1medium cucumber, peeled, cut in half lengthwise, seeds removed

3 tablespoons (45ml) fresh lime juice

1/2 teaspoon (2ml) coarsely ground black pepper

1/8 teaspoon (0.5ml) salt

6teaspoons (30ml) reduced fat sour cream Fresh cilantro for garnish, if desired

Insert metal blade and process garlic and jalapeño until finely chopped, about 5 seconds. Scrape the work bowl. Add cilantro, scallions and green pepper; pulse to coarsely chop, about 10 - 12 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 the slicing disc. Place cucumber in feed tube vertically and slice. Add to mixing bowl. Add lime juice, pepper and salt to mixing bowl and stir to combine. Cover and chill before serving.

Serve garnished with 1 teaspoon (5ml) sour cream and a fresh cilantro sprig.

Nutritional analysis per serving:

Calories 63 (9% from fat) • carbo. 13g • pro. 2g • fat 1g

sat. fat 0g • chol. 1mg • sod. 378mg • fiber 2g

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