KitchenAid 5KSB52XXXX manual Gazpacho, Vichyssoise, Yield 8 servings

SOUPS

GAZPACHO

English

2cans (141⁄2 oz. (410 g) each) no-salt-added peeled tomatoes

2ribs celery, cut into

2-inch (5 cm) chunks

1medium cucumber, peeled and cut into chunks

1medium onion, cut into chunks

1small green pepper, cut into chunks

2teaspoons snipped fresh parsley

1teaspoon snipped fresh chives

1 clove garlic

3tablespoons (45 ml) olive oil

3tablespoons (45 ml) red wine vinegar

2cups (500 ml) vegetable juice cocktail

1⁄4 teaspoon black pepper Hot pepper sauce

Place one can tomatoes, celery, and cucumber in

blender jar. Cover and blend at until finely chopped, about 10 to 15 seconds. Pour into large bowl.

Place second can tomatoes, onion, green pepper, parsley, chives, garlic, olive oil, and red wine vinegar in blender jar. Cover and blend at until finely chopped, about 10 to 15 seconds; scrape sides of blender jar, if necessary.

Pour into bowl. Stir in vegetable juice cocktail, black pepper, and a few drops of hot pepper sauce. Refrigerate until well chilled, about 6 to 8 hours.

Yield: 8 servings.

1tablespoon (15 g) margarine

11⁄2 cups (200 g) sliced

leeks or onions

2medium potatoes, peeled and cubed

3cups (750 ml) reduced- sodium chicken broth

1⁄4 teaspoon black pepper

1cup (250 ml) lowfat (2%) milk

Snipped chives, if desired

VICHYSSOISE

Melt margarine in skillet over medium heat.

Add leeks. Cook and stir until leeks are soft, about 3 minutes. Place in blender jar with potatoes and 11⁄2 cups (375 ml) broth. Cover and blend at until finely chopped, about 1 minute. Pour into saucepan.

Stir in remaining broth and pepper. Bring to a boil; reduce heat and simmer until vegetables are crisp- tender, about 10 to 12 minutes. Stir in milk.

Refrigerate until well chilled, about 6 to 8 hours. Top each serving with snipped chives, if desired.

Yield: 6 servings.

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