Cuisinart IB-7530 Chilled Melon and Mango Soup, Cream of Asparagus Soup, Creamy Potato Leek Soup

until vegetables are medium-finely chopped, about 5 to 10 seconds. Transfer to a large serving bowl. Add remaining tomato juice/vegetable cocktail to blender jar with fresh tomatoes.

With blender set on Low, pulse 10 times to chop, or blend continuously if

a smoother gazpacho is preferred. Add to the bowl of vegetables with the remaining juice. Season with sherry vinegar or lemon juice, salt and pepper. Chill before serv- ing.

Nutritional information per serving:

Calories 51 (5% from fat) • carb. 11g • pro. 2g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 429mg • calc. 28mg • fiber 2g

CHILLED MELON AND MANGO SOUP

Sweet cantaloupe and mango combine with orange juice for this refreshing cold soup. Perfect for a summer brunch or as a refreshing, cool ending to a warm-weather meal.

Makes eight 6-oz. servings

2-3 slices fresh ginger (each about the size of a quarter)

1mango, about 12–14 ounces, peeled, seeded, cut into 1" pieces

1cantaloupe, about 3 pounds, peeled, seeded, cut into 1" pieces ½-1 cup orange juice

Place ginger, mango, melon and ½ cup orange juice in the blender jar; cover. Set on Low and blend until smooth, about 20 to 30 seconds. Add as much remaining orange juice as necessary to adjust consistency to that of a thick soup. Chill com- pletely before serving. May be garnished with fresh raspberries or blueberries and a sprig of mint.

Nutritional information per serving:

Calories 68 (2% from fat) • carb. 17g • pro. 1g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 14mg • calc. 17mg • fiber 1g

CREAM OF ASPARAGUS SOUP

Make this soup in the spring when asparagus is at its most flavorful.

Makes eight 6-ounce servings

¾cup Italian parsley leaves, washed and dried

3 tablespoons unsalted butter

²⁄³ cup chopped onion or leek

1pound asparagus, trimmed, cut into 1" pieces

3cups fat free, low-sodium chicken or vegetable stock or broth

1 cup half-and-half

1 tablespoon cornstarch 1½ cups cold water

1 teaspoon kosher salt ½ teaspoon white pepper

Place the parsley in the blender jar. Place cover on blender jar. Set blender on Low and pulse until coarsely chopped, about 4 to 5 times. Remove and reserve.

Melt the butter in a medium Cuisinart® saucepan over medium heat. Add onion and cook until soft but not brown, about 2 to 3 minutes. Add asparagus, stock, and all but 1 tablespoon of the reserved parsley. Cover and bring to a boil over medium-high heat. Reduce heat to low and simmer, partially covered, until asparagus is tender, about 10 to 12 minutes.

Pour the soup through a strainer, reserving the solids and liquids. Allow to cool 5 minutes. Place the solids in the blender jar with 1 cup of the cooking liquid; return the remaining liquid to the saucepan. Cover blender jar and set on Low. Turn blend- er on and blend until creamy and smooth, about 25 to 30 seconds. Turn blender off. Returned puréed vegetable mixture to the saucepan and stir to combine. Stir in half- and-half. Stir cornstarch into water, and add to soup. Add salt and pepper. Cook, stirring often, over medium heat, until soup thickens, about 6 to 8 minutes. Do not allow to boil. Taste and adjust seasonings as needed. Serve in warmed bowls gar- nished with the remaining parsley.

Nutritional information per serving:

Calories 98 (59% from fat) • carb. 7g • pro. 4g • fat 7g

• sat. fat 4g • chol. 19mg • sod. 510g • calc. 56mg • fiber 2g

CREAMY POTATO LEEK SOUP

This versatile soup may be served hot or chilled.

Makes six 6-oz. servings

2medium leeks, white and tender green only, sliced horizontally and cut into ½" pieces

1tablespoon unsalted butter

1small (3-4 ounce) onion, peeled and cut into ½" pieces ¼ teaspoon thyme

2medium russet potatoes (about ¾ pound total), peeled, cut into 1" slices

1½ cups fat free, low-sodium chicken stock or broth

¾cup water

1teaspoon kosher salt ½ teaspoon white pepper ¾ cup half-and-half

Place leeks in a medium bowl and add cold water. Swirl, then let stand for approxi- mately 5 minutes. Lift leeks from the water without disturbing the sand/sediment collected in the bowl; allow to drain completely.

Melt butter in a large Cuisinart® saucepan over medium heat. Add the drained leeks, onion, and thyme. Let cook until softened, 3 to 5 minutes. Add potatoes, stock, and water; cover and bring to a boil over medium high heat. Reduce heat to low, and simmer, uncovered, until potatoes are soft, about 10 to 15 minutes.

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