Cuisinart SMT0025IB-1-1, IB-9570, BFP-703 manual Soups, Cold Gazpacho, Cream of Asparagus Soup

1teaspoon pure vanilla extract

½ teaspoon salt

¼ teaspoon baking soda

Preheat waffle iron. Place ingredients in the Cuisinart® SmartPower Duet® blender jar in order listed. Place cover on blender jar. Turn blender on and blend on Purée for 10 seconds. Turn blender off. Scrape blender jar with spatula. Turn blender on and continue blending on Purée until smooth, about 10 to 15 seconds. Turn blender off. Follow waffle iron manufacturer’s instructions to bake waffles.

Nutritional information per waffle:

Calories 239 (41% from fat) • carb. 28g • pro. 7g • fat 11g • sat. fat 6g

• chol. 96mg • sod. 419mg

SOUPS

Cold Gazpacho

Makes five 6-ounce servings

2cups tomato juice, divided

1rib celery, peeled, cut into 1-inch pieces

1medium cucumber, peeled, seeds removed, cut in half lengthwise and into 1-inch pieces

1garlic clove, peeled, cut into 4 pieces

½medium green bell pepper, cored, seeded, cut into 1-inch pieces

1small jalapeño pepper, seeds removed, cut in half and into ¼-inch pieces

4scallions, cut into 1-inch pieces

2medium tomatoes, seeds removed, each cut into 8 pieces

2tablespoons lemon juice

¼teaspoon black pepper

Place 1 cup tomato juice in Cuisinart® SmartPower Duet® blender jar. Add celery and next six ingredients. Place cover on blender jar. Turn blender on and blend on Purée until vegetables are medium-finely chopped, about 10 to 15 seconds. Turn blender off.

Place in a large serving bowl, and add remaining 1 cup tomato juice,

lemon juice, and pepper; stir to combine. Chill before serving.

Nutritional information per serving:

Calories 85 (11% from fat) • carb. 16g • pro. 3g • fat 1g • sat. fat 0g

• chol. 0mg • sod. 511mg

Cream of Asparagus Soup

Makes eight 6-ounce servings

¾cup parsley leaves

3tablespoons butter or margarine

1 small onion, cut into 1-inch pieces

¾ pound asparagus, trimmed, cut into 1-inch pieces

3cups chicken stock or broth

1cup half-and-half

3teaspoons cornstarch 1½ cups cold water

salt and white pepper, to taste

Place parsley in Cuisinart® SmartPower Duet® blender jar. Place cover on blender jar. Turn blender on and pulse on Purée until coarsely chopped, about 4 to 5 times. Turn blender off. Reserve.

Melt butter in a medium 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 reserved parsley. Cover; bring to a boil over medium-high heat. Reduce heat to low and cook, partially covered, until asparagus is tender, about 10 to 12 minutes.

Drain vegetables, being sure to reserve the cooking liquid. Allow cooking liquid to cool 5 minutes. Add 1 cup of the cooking liquid and half of the solids, in order listed, to the blender jar. Place cover on blender jar. Turn blender on and blend on Food Processor speed until smooth, about 25 to 30 seconds. Turn blender off. Return the puréed vegetable mixture to the saucepan. Repeat with remaining 1 cup liquid and vegetables. Add remaining cooking liquid and half-and-half to puréed vegetables in the saucepan; stir to combine. Stir cornstarch into water, and add to soup. Cook, stirring often, over medium heat, until soup thickens, about 6 to 8 minutes. Do not boil. Adjust seasonings to taste; garnish with remaining parsley, and serve.

Nutritional information per serving:

Calories 112 (64% from fat) • carb. 7g • pro. 3g • fat 8g • sat. fat 5g

• chol. 23mg • sod. 610m

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