Sunbeam PB9800 manual Gazpacho with Herb Crumb Topping, Creamy Corn Soup

Recipes - Soups (continued)

Gazpacho with Herb Crumb Topping

Serves: 4-6

3 cups tomato juice

1 Lebanese cucumber, coarsely chopped ¼ cup fresh coriander leaves

270g jar char-grilled capsicum, drained

½small red onion, halved 1 garlic clove

1 teaspoon balsamic vinegar

1 teaspoon Tabasco

Topping

2 slices bread, quartered

1 tablespoon finely chopped coriander

½small red onion, finely chopped

1.To make gazpacho, place all ingredients into the blender jug. Place the lid securely onto the jug.

2.Using the SLOW START button, blend soup, on speed 3 for about 10 seconds or until smooth. Transfer to a bowl. Cover with plastic wrap and place in the fridge for 3 hours or until cold. Season with salt and pepper.

3.Meanwhile, to make topping, place bread into the clean, dry blender jug. Place the lid securely onto the jug. Pulse until bread becomes coarse breadcrumbs. Transfer bread crumbs onto a baking tray. Place until a hot grill for 1 minute or until crisp and golden. Transfer to a bowl and stir through coriander and onion.

4.Serve chilled Gazpacho topped with crumb mixture.

Creamy Corn Soup

Serves: 6

6 fresh corn cobs, husks removed

2 teaspoons olive oil

1 onion, chopped

2 celery stalks, chopped

1 carrot, chopped

1 garlic clove, crushed

3 potatoes (500g), peeled, chopped

2 cups chicken stock

2 cups water

Chopped parsley, to garnish

1.Cut the kernels from the corn cobs; reserve both kernels and cobs.

2.Heat oil in a large saucepan; add onion, celery, carrot and garlic. Cook, stirring occasionally, until brown.

3.Add potatoes, stock, water, kernels and cobs to the same pan; bring to the boil, reduce heat and simmer, uncovered, for about 20 minutes or until potatoes are tender.

4.Remove from heat; cool to room temperature. Remove and discard corn cobs.

5.Using the SLOW START button, blend soup, in 2 batches, on speed 2-3 until smooth. Pour soup through a coarse sieve into a clean saucepan (you may need a spoon to help you push the soup through).

6.Stir over low-medium heat until hot. Season with salt and pepper.

7.Serve soup topped with parsley to garnish.

Tip: You can use vegetable stock instead of chicken stock if you would like this recipe to be vegetarian.

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