Cuisinart SPB-7 Series manual Soups, Gazpacho, Cream of Asparagus Soup, Potato-Leek Soup

about 10 to 15 seconds. Turn blender off.

Follow 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 • calc. 175mg • fiber 2g

Soups

Gazpacho

Makes five 6-ounce servings

2 cups tomato juice, divided

1rib celery, peeled, cut into 1 inch pieces

1medium cucumber, peeled,

cut in half lengthwise, seeds removed, in 1-inch pieces

1clove garlic, peeled, cut into 4 pieces

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

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

4scallions, cut into 1-inch pieces

2medium tomatoes, seeds removed, each cut into

8 pieces

2 tablespoons fresh lemon juice

¼teaspoon freshly ground black pepper

Place 1 cup tomato juice in blender jar. Add celery and next six ingredients. Place cover on 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 • calc. 34mg • fiber 2g

Cream of Asparagus Soup

Makes eight 6-ounce servings

¾cup fresh parsley leaves

3 tablespoons unsalted butter

1 small onion, cut into 1-inch pieces

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

3 cups chicken stock or broth

1 cup half-and-half

3 teaspoons cornstarch 1½ cups cold water

salt and white pepper to taste

Place parsley in the blender jar. Place cover on blender jar. Turn blender on and pulse on Purée until coarsely chopped, about 4 to 5 times. 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 to the blender jar. Place cover on blender jar. Turn blender on and blend on liquefy 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 corn- starch 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. 610mg • calc. 61mg • fiber 2g

Potato-Leek Soup

Makes four 6-ounce servings

1tablespoon unsalted butter

2medium leeks, whites only, sliced horizontally and cut into 1-inch pieces

1small onion, in 1-inch pieces

2medium potatoes, peeled, in 1-inch pieces 1¾ cups reduced-sodium chicken broth

½ cup water

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