Chilled Roasted Red Bell Pepper & Corn Soup | Cuisinart DLC-2011N

Chilled Roasted Red

Bell Pepper & Corn Soup

Low in fat and calories, this soup is very refreshing on a hot summer day.

Makes eight 7-ounce servings

Preparation: 30 - 35 minutes, plus chilling time

2 cloves garlic, peeled

2medium onions (4 ounces each), peeled, cut into 1-inch pieces

3red bell peppers

(approximately 1-1/2 pounds total), seeded, trimmed and cut into 1-inch pieces

3 ears fresh corn

1 tablespoon extra virgin olive oil

1-1/2 teaspoons thyme

4 tablespoons white rice

4-1/2 cups low salt, nonfat chicken or vegetable stock

1teaspoon kosher or sea salt 1/2 teaspoon freshly ground pepper

112-ounce jar roasted red peppers

3-5 drops hot sauce, to taste

Insert the metal blade. With the machine running, drop the garlic cloves down the small feed tube and process until finely chopped, about 5 seconds. Scrape the work bowl. Add the onions; pulse to chop, 15 times. Remove and reserve. Use the pulse to chop the red bell pepper, 10 to 15 times. Remove and reserve.

Use a thin-bladed knife (a boning knife works well) to remove the corn from the cobs. Reserve the cobs.

Heat the oil in a 6-quart stockpot over medium heat. Add the chopped onions, garlic, and red bell peppers. Allow the vegetables to cook for 2 to 3 minutes – do not brown. Stir in the corn, cobs, thyme, and rice; cook for 2 to 3 minutes longer. Add the chicken stock and roasted peppers; raise the heat and bring to a boil. Reduce heat, cover loosely and simmer for

20 minutes.

Remove the corncobs and discard. Strain the solids from the cooking liquid. Reserve the cooking liquid. Insert the metal blade. Process the solids for 4 minutes to purée, stopping the machine two or three times to scrape the work bowl. Add the purée into the reserved cooking liquid and stir to combine. Add salt and pepper; stir well to combine. Season with hot sauce and chill before serving.

Note: This soup may also be served hot.

Nutritional analysis per serving:

Calories 98 (18% from fat) • carbo. 17g • pro. 3g • fat 2g

sat. fat 0g • chol. 0mg • sod. 186mg • fiber 2g

27

Image 28

Cuisinart DLC-2011N manual Chilled Roasted Red Bell Pepper & Corn Soup

Contents

DLC-2011N Recommended work bowl capacity for various foods Yielding two 1-1/4 pound loavesCups whole grain flours no white flour added For custom recipes Pusher Assembly Place the box on a lowTable or on the floor Next to the kitchen Table of Contents Cleaning Getting ReadyBlades are sharp. Handle them carefully Operation Introduction Blade Operation Quick breads, muffins, and biscuitsDisc Operation On Continuous Dough ButtonPrepare the dough ingredients and place in work bowl Inch pieces of even size and length To chop raw fruits and vegetables To purée fruits and cooked vegetablesTo dislodge food To chop hard foods To chop meat, poultry, fish and seafood To purée meat, poultry, fish and seafoodTo chop nuts To make peanut butter and other nut butters To beat egg whites To whip creamTo make crumbs and crumb crusts Cut or break bread, crackers or cookies into To make cake mix TipWhole peppers are an exception Large fruits like pineapple Remove the slicing or shredding disc Small, round fruits and vegetablesLong fruits Vegetables Small amounts of food Hard, at room temperature Cooked meat and poultryUncooked meat and poultry Salami and other sausages Using the right blade Machine capacityMeasuring the flour Proofing the yeast Adding liquids Kneading bread doughKneading sweet dough Rising Dough doesn’t clean inside of work bowl Dough feels tough after kneadingSoft dough or liquid leaks onto base of food processor Motor stops Blade doesn’t incorporate ingredients Metal dough blade rises in work bowl Technical Data To the store where it was purchased or For shipping instructions Recipe Table of Contents Appetizers Fresh Tomato and Corn SalsaRoasted Garlic and Red Pepper Spread Try this salsa on grilled chicken or seafood Hummus Roasted Shallot & Herb Hummus Jalapeño Jack Wafers These savory wafers just melt in your mouthSmall onion Cup all-purpose flour Turkey Sausage & Sun-Dried Tomato Puff Pastry Pinwheels Do-ahead prep makes these perfect for entertainingShallot 1-1/2 ounce peeled and trimmed Egg wash 1 egg + 2 tablespoons water, beaten together Spinach, Feta & Artichoke Stuffed Mushrooms For a savory side dish, use this stuffing in portobellosClove garlic Shallot, about 1 ounce, peeled Teaspoon Herbes de Provence Soups Butternut Squash Bisque with Roasted Cremini MushroomsMakes eight 7-ounce servings Preparation 40 to 45 minutes Teaspoon freshly ground pepper 1/2 cup half-and-half Chilled Roasted Red Bell Pepper & Corn Soup Gazpacho Inch pieces Teaspoon kosher saltFresh cilantro for garnish, if desired Medium tomatoes, cored, cut into Quick Breads Cranberry Orange Bread Banana Nut Bread Almond-Pear Bread Almonds and pears combine to make this rich, moist tea bread Yeast Breads Challah BraidCup warm water 105˚ 115˚F Large egg Tablespoon water Cheese Bread Cups unbleached all-purpose flour Classic White Bread Spoil your family with homemade bread Pizza Dough Artisan Breads Basic Artisan Bread Variation To make baguettes Olive and Rosemary Country Loaf Adapted from Charles van Over Ounces unbleached flour Simple Wheat StarterOunces whole wheat flour Multi-Grain Sandwich Loaf Makes one 24-ounce loaf Farm House Bread Makes two long loaves Entrées Salmon and Pesto Potatoes en Papillote Pesto Shrimp & Ginger Stuffed Sole Pizzas Pesto, Cheese & Fresh Tomato PizzaTablespoons Pesto, p Ounce Reggiano Parmesan Five Cheese Pizza Bianco Ounces fontina, well chilledChives, cut in 1-inch lengths Well chilled Some of the best things in life are the simplest Pizza MargheritaReduced version for pizza Roasted Pepper, Chevre & Mozzarella Calzone Make ahead for a picnic or tailgating partyMakes 4 large or 8 small calzones, 8 servings 2 red bell peppers, cut in half Sauces & Dressings Simple Tomato Sauce Creamy Chevre & Peppercorn Dressing Cranberry Relish with Toasted WalnutsCreamy and tangy, perfect for crisp romaine Herbed Balsamic Vinaigrette Basic Mayonnaise Teaspoon sugar Tzatziki Sauce Teaspoons fresh marjoram leaves or 1 teaspoon dried Sides French Cut Green Beans with Shallots Asian Slaw with Peanut Dressing Cup evaporated skim milk Roasted Garlic and Parmesan Twice Baked PotatoesTeaspoon ground white pepper Teaspoon salt Savory Sweet Potatoes with Onions & Currants At room temperatureCup maple syrup Cups 6 ounces lightly At room temperature Toasted hazelnuts DessertsHazelnut Butter Cookies Pound unsalted butter Double Chocolate Chunk Cookies Chocolate heaven Delicious with coffee or tea Lemon Ginger BiscottiRemove and reserve Basic Cheesecake Carrot Cake White Chocolate Cream Cheese Frosting Thaw at room temperature for an hour before using Basic Flaky Pastry DoughInch pieces, well chilled To 4 tablespoons ice water Old World Apple Crumb Pie Creamy apple pie with crunchy, crumb toppingMakes 1 10-inch pie, 12 servings Preheat the oven to 375 F Deep-Dish Pear and Apple Pie Each, peeled, cored and quartered JuiceCup real maple syrup Preheat the oven to 400˚F Dark Chocolate Truffles Chocolate lover’s dream come trueCocoa Scrape the work bowl IBIB-5054A