Waring WMN250 manual Soups, Balsamic Vinaigrette - 20 servings, Gazpacho - 8 servings

VINAIGRETTE

Balsamic Vinaigrette – 20 servings

1 tablespoon Dijon mustard

3tablespoons balsamic vinegar

2garlic cloves

½teaspoon salt

1 cup olive oil pepper to taste

Blend first 4 ingredients on HI for a few seconds. Then, with blender running, remove small lid insert and pour in oil VERY SLOWLY. It will take a while, but the results are worth it! Season with pepper.

Nutritional information per serving:

Calories 97 (98% from fat) • carb. 0g • pro. 0g • fat 11g • chol. 0mg

sod. 77mg • calc. 1mg • fiber 0g

Tangy Blue Cheese Dressing – Makes 1¾ cups

1 garlic clove, peeled

1shallot, peeled and cut into ½ inch-pieces

2tablespoons fresh Italian parsley leaves

1 cup lowfat mayonnaise

½cup buttermilk or fat-free plain yogurt ¼ cup crumbled blue cheese

½teaspoon kosher salt

¼teaspoon ground white pepper

dash Tabasco® or other hot sauce to taste

Place garlic, shallot and parsley in blender container. Blend on HI for 10 seconds. Scrape blender jar and add remaining ingredients. Blend on HI for 30–40 seconds until smooth and creamy. Let stand for 30 minutes before serving, to allow flavors to develop.

Nutritional information per tablespoon:

Calories 31 (84% from fat) • carb. 1g • pro. 0g • fat 3g • chol. 4mg

sod. 112mg • calc. 13mg • fiber 0g

SOUPS

Gazpacho – 8 servings

1can (12 ounces) spicy vegetable juice 4–5 fresh plum tomatoes, quartered

1can (14 ounces) crushed tomatoes with roasted garlic (if available)

2garlic cloves

1 medium onion, chopped

1celery stalk with leaves, cut into 1-inch chunks

1teaspoon Worcestershire sauce

1teaspoon balsamic vinegar

½teaspoon lemon juice red pepper flakes to taste salt to taste

pepper to taste

5–6 drops Tabasco®

Place all ingredients in blender and run for 2–3 minutes on HI. If the blender is too full, you may want to make this recipe in 2 batches.

Nutritional information per serving:

Calories 22 (7% from fat) • carb. 5g • pro. 1g • fat 0g • chol. 0mg

sod. 166mg • calc. 13mg • fiber 1g

Cream of Carrot Soup – 8 servings

½cup cooked white rice

4carrots, peeled and sliced

1medium onion, sliced

1celery stalk, cut into 1-inch chunks

1½ cups chicken stock

1teaspoon salt ¾ cup light cream

cayenne pepper to taste

sour cream and diced roasted red peppers (garnish)

In a small stockpot, bring vegetables and one cup of chicken stock to a simmer, and cook for 20–25 minutes. Let cool for 15–20 minutes. Pour soup into blender with remaining stock, rice, salt and cayenne. Blend on LO for 1–2 minutes, until smooth. Add cream and chill in refrigerator to serve cold, or reheat to just below a simmer to serve hot. Garnish with diced peppers and a dollop of sour cream.

Nutritional information per serving:

Calories 88 (45% from fat) • carb. 10g • pro. 2g • fat 4g • chol. 15mg

sod. 143mg • calc. 37mg • fiber 1g

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