Cuisinart SPB-8 Creamy Tomato Soup, Gazpacho, So simple and satisfying, this soup can be made in

a boil. Reduce heat to a medium-low, and stir in the florets. Simmer until vegetables are tender.

2.Once tender, separate the solids from liquids. Put about half the broth and half of the solids into the blender jar. Blend on Low for about 10 seconds and switch to High to blend thoroughly. Transfer soup into a clean pot. Repeat with remaining ingredients.

3.Taste and adjust seasoning as desired.

Nutritional information per serving (1 cup):

Calories 76 (4% from fat) • carb. 17g • pro. 4g • fat 0g

•sat. fat 0g• chol. 0mg • sod. 795mg

•calc. 54mg • fiber 4g

Creamy Tomato Soup

So simple and satisfying, this soup can be made in

less than 20 minutes.

Makes about six 8-ounce servings

2 teaspoons olive oil

1small to medium onion, chopped

2garlic cloves, chopped

¾teaspoon kosher salt

¼teaspoon freshly ground black pepper

¼teaspoon dried thyme

2cans (14.5 ounces each) diced tomatoes

1cup reduced sodium chicken broth

½ cup heavy cream

1.Heat the oil in a medium saucepan over medium heat. Add the chopped onions and garlic with the salt, pepper and thyme. Sauté until soft and fragrant, about 5 minutes.

2.Add the tomatoes and chicken broth and turn up heat so that the soup comes to a boil. Once boiling, reduce temperature to maintain a healthy simmer. Add the cream and let simmer for about 5 to 8 minutes.

3.Once finished, add ingredients to the blender jar. Blend, starting on Low for about 5 to 10 seconds, and then increase to High for 45 seconds total.

4.Taste and adjust seasoning accordingly before serving.

Nutritional information per serving (1 cup):

Calories 102 (67% from fat) • carb. 6g • pro. 2g • fat 7g

• sat. fat 5g • chol. 27mg • sod 474mg • calc. 21mg • fiber 1g

Gazpacho

Great for a hot summer day, serve this simple no-cook

soup at your next barbecue.

Makes about 8 cups

3cups tomato or vegetable juice cocktail, divided

1 to 2 garlic cloves

1large celery stalk, peeled and cut into 1-inch pieces

1medium to large cucumber, peeled halved lengthwise, seeded and cut into 1-inch pieces

1red or yellow bell pepper, cored, seeded and cut into 1-inch pieces

1jalapeño, seeded and cut into ½-inch pieces

6green onions, trimmed and cut into ½-inch pieces

4medium tomatoes, cored, seeded and cut into 1-inch pieces

3tablespoons sherry vinegar

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1.Put 1 cup of the juice, garlic, celery, cucumber, pepper, jalapeño and green onions to the blender jar. Blend on Low until vegetables are medium- finely chopped, about 15 to 20 seconds. Transfer to a large serving bowl.

2.Add the remaining juice with the tomatoes. Pulse the blender on High, about 4 to 5 times to chop (or you may blend it if a smoother gazpacho is preferred). Add to the bowl of vegetables/juice. Season with the sherry vinegar, salt and pepper, adjusting amounts to taste.

3.Chill well before serving.

Nutritional information per serving (1 cup):

Calories 45 (4% from fat) • carb. 10g • pro. 2g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 206mg • calc. 32mg • fiber 2g

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