Cuisinart SMO-56C manual Soups, Basic Vinaigrette, Avocado and Cucumber Soup, Makes 5¾ cups 1.4 L

BASIC VINAIGRETTE

This basic vinaigrette is perfect for a crisp green salad. You may add herbs or use flavoured vinegars.

Makes about 1½ cups (375 ml), and can be doubled or tripled

1garlic clove, peeled

2tablespoons Dijon-style mustard

½ cup wine vinegar

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

2⁄3 cup extra virgin olive oil

2⁄3 cup vegetable oil

Attach the dispenser tap to the blender collar.

Place the garlic in the blender jar and cover jar. Place cover with blending stick on the blender jar. Press On and pulse. Pulse 5 times on high to chop the garlic. Add the mustard, vinegar, salt and pepper. Turn the blender on high and blend for

10 to 15 seconds. With the blender running, add the oils in a slow, steady stream, taking about 20 seconds, then blend for 20 seconds longer until completely emulsified.

Press Off once it is emulsified, if not dispensing immediately.

To dispense dressing: With blender on low, place a serving bowl or pitcher under the dispenser tap. Pull down the dispenser tap and stir contents with the blending stick as dressing is dispensing.

You may change the basic vinaigrette by using different flavors of the vinegar, mustard or oil. Try using fresh lemon juice and a little honey for a honey-mustard vinaigrette. Add fresh herbs, sun- dried tomatoes, or pesto for other flavor changes.

Nutritional information per tablespoon (15 ml):

Calories 109 (97% from fat) • carb. 1g • pro. 0g • fat 12g • sat. fat 2g • chol. 0mg • sod. 86mg • calc. 1mg • fiber 0g

SOUPS

AVOCADO AND CUCUMBER SOUP

The perfect soup for a hot summer day. If you have extra-large avocados reduce the number of avocados to 2. This soup can also double as a delicious sauce.

Makes 5¾ cups (1.4 L)

3avocados

1½ cups (375 ml) cucumber, peeled, seeded, and diced

6tablespoons (90 ml) fresh lemon juice (about 2 lemons)

½cup (125ml) lowfat plain yogurt

6 ice cubes

1 cup (250 ml) water

3tablespoons (45 ml) fresh cilantro (or your favourite fresh herb) dash hot sauce

1½ teaspoons (7 ml) kosher salt

Attach the dispenser tap to the blender collar.

Place ingredients in blender jar in order listed. Place cover with blending stick on the blender jar. Press On. Turn blender on high and process for 20 to 30 seconds until smooth. Press Off once it is smooth, if not dispensing immediately.

To dispense soup: With blender on low, place a serving bowl or pitcher underneath the dispenser tap. Pull down the dispenser tap and stir contents with the blending stick as soup is dispensing.

Serve soup immediately or keep in refrigerator for up to 5 days.

Nutritional information per ¼-cup (50 ml) serving:

Calories 45 (73% from fat) • carb. 3g • pro. 1g • fat 4g • sat. fat 1g • chol. 0mg • sod. 94mg • calc. 14mg • fiber 0g

CREAMY SPINACH AND WATERCRESS SOUP

Makes 6 cups (1.5 L)

½tablespoons (7 ml) unsalted butter

2cups (500 ml) leeks, white and pale green parts only, washed and chopped (about 7 to 8 ounces [210 - 240 g] of leeks)

1½ tablespoons (25 ml) unbleached flour

¼cup (50 ml) white wine

1medium-small potato (about 6 ounces [170 g]), cut into 1-inch (2.5 cm) dice

5¼ cups (1.3 L) chicken or vegetable stock

110-ounce (295 g) package frozen spinach, defrosted and drained

1bunch watercress, washed and roughly chopped

¼teaspoon (1 ml) nutmeg

¾ teaspoon (4 ml) kosher salt

¼cup (1 ml) heavy cream freshly ground black pepper

Place the butter in a 3½-quart sauté pan over medium low heat. Stir in chopped leeks and sweat with lid on for about 10 to 15 minutes. Once leeks are very soft, add flour and stir over heat for about 3 minutes. Add white wine and reduce until just a touch remains. Stir in potatoes and add chicken/ vegetable stock. Bring to a boil and then reduce to a simmer until the potatoes are soft, approximately 20 minutes. Once potatoes are soft, stir in spinach and cook for about 3 minutes. Stir in watercress, nutmeg, and salt. When watercress is soft, stir

in heavy cream. Bring to a low simmer for 3 to 4 minutes.

Place contents of pan in blender jar. Place cover with blending stick on the blender jar. With your hand and a dishtowel FIRMLY securing the blender lid, press On. Blend on low and then high for 30 seconds.

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