Cuisinart FP-14 manual Gazpacho, 2g fiber 31mg .calc 407mg .sod 0mg .chol 2g fat .sat

SOUPS 30

2g fiber 31mg .calc 407mg .sod 0mg .chol 2g fat .sat

13g fat 2g .pro 14g .carb fat) from (64% 172 Calories cup): (1 serving per information Nutritional

.serve accordingly; seasonings adjust and Taste .broth strained the to vegetables chopped Add .chop roughly to times 8 to 6 vegetables reserved Pulse

.dry very is mixture the until ladle, a of bottom the or spatula a using strainer, the through juice press to continue strain; to strainer mesh fine a through place and base soup the Remove .tube feed small the through seconds 10 last the during oil olive the add minutes; 2 for ingredients Process .sugar and pepper salt, cumin, bread, vinegar, sherry paprika, the Add .pulses 25 about chop, to Pulse .bowl work the to cilantro and jalapeño, garlic, tomatoes, grape onion, pepper, yellow cucumber, tomatoes, remaining the Add .Processor Food ®Cuisinart the of bowl work large the into blade chopping metal large the Insert

.onion red the of ¼ and peppers, yellow the of ½ cucumbers, the of ½ tomatoes, the of cup 1 Reserve

minutes 15 to 10 time: preparation Approximate cups 8 Makes

OIL OLIVE VIRGIN EXTRA CUP

SUGAR GRANULATED TABLESPOON

PEPPER BLACK GROUND FRESHLY TEASPOON

SALT KOSHER TEASPOONS CUMIN GROUND TEASPOON BREAD WHITE SLICES VINEGAR SHERRY CUP PAPRIKA TEASPOON CILANTRO FRESH CUP

PIECES INCH-1INTO CUT AND SEEDED ,PEPPER JALAPEÑO

CLOVES GARLIC TOMATOES GRAPE CUPS

DIVIDED ,PIECES INCH-1INTO CUT ,ONION RED LARGE

DIVIDED ,PIECES INCH-1INTO CUT ,PEPPERS YELLOW

DIVIDED

,PIECES INCH-1INTO CUT

,CUCUMBER NGLISHE OUNCES

DIVIDED ,PIECES

INCH-1INTO CUT ,VINE THE

ON TOMATOES RIPE POUNDS

³²/ ½

1 2 1

2 ³¹/

¾ ½

1 3 4

1 2

12

2

.long summer all perfect is soup delicious This

GAZPACHO