Cuisinart DLC-8S manual U P S, Chunky Gazpacho, Leek and Potato Soup/Vichyssoise

S O U P S

Chunky Gazpacho

This refreshing cold soup can be ready in less than 10 minutes. You may serve it at once, but it improves with chilling.

	INGREDIENTS
1/2	small jalapeño pepper*
4	scallions
1	celery stalk
1	medium cucumber
1	small garlic clove, peeled
1/2	medium bell pepper, cut into 3 pieces
2	tomatoes, seeds removed
2	cups tomato or V-8 juice
2	tablespoons lemon juice
1	teaspoon salt
1/4	teaspoon freshly ground black pepper

Halve jalapeño pepper and remove seeds.

Trim scallions and celery and cut into 1-inch pieces. Peel cucumber and cut in half lengthwise.

Remove seeds and cut to fit feed tube vertically.

Use metal blade to process garlic and jalapeño pepper until finely chopped. Add scallion, celery and bell pepper. Pulse/chop to medium chop. Put in large mixing bowl. Pulse/chop half of the tomatoes until coarsely chopped. Add to mixing bowl. Purée remaining tomatoes until smooth, about 1 minute. With machine running, pour in 1/2 cup of tomato juice. Add to mixing bowl with remaining tomato juice and stir.

Insert thin slicing disc, stand cucumber pieces upright in feed tube and slice, using light pressure. Add to mixing bowl with remaining ingredients and stir to combine. Cover and chill before serving.

*Handle hot peppers carefully. The oil can irritate the skin and eyes. Wash your hands after preparing them.

Yield 4-1/2 cups.

29

Leek and Potato Soup/Vichyssoise

Louis Diat, longtime chef at the New York Ritz Hotel, transformed the everyday Leek and Potato Soup into a cold soup suitable for parties.

INGREDIENTS

2medium leeks, white part only, thoroughly cleaned

1 small onion, peeled and halved

1tablespoon unsalted butter

2medium all-purpose potatoes, peeled

1-1/2 cups chicken stock

1cup water

Salt and freshly ground black pepper to taste

1	cup milk
1/4	cup heavy cream
	Chopped chives for garnish

Cut leeks to fit feed tube. Use standard slicing disc to slice leeks and onions. Melt butter in large saucepan over medium heat. Add leeks and onions; sauté, stirring often, until soft but not brown, about 10 minutes.

Cut potatoes in half crosswise, and use standard slicing disc to slice them. Add potatoes, stock and water to saucepan. Bring to boil, over medium-high heat. Reduce heat to low, cover and simmer gently, stirring occasionally, until vegetables are very tender, about 25 minutes. Adjust seasoning and serve hot as Leek and Potato Soup, or proceed as follows for cold Vichyssoise.

Strain liquid into large saucepan and set aside. Use metal blade to purée vegetables, stopping once to scrape bowl. Whisk puréed vegetables into reserved liquid, add milk and bring to a boil over moderate heat, stirring constantly. Remove from the heat and stir in cream. Season to taste with salt and pepper. Refrigerate until thoroughly chilled. Taste again for seasoning and sprinkle with chopped chives.

Yield 4 cups Leek and Potato Soup or 6 cups Vichyssoise.