Wolfgang Puck BFPR0040 Fresh Homemade Peanut Butter, Gazpacho with Avocado Garnish

HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 29

Fresh Homemade

Peanut Butter

Makes about 1 cup

INGREDIENTS

1 cup roasted peanuts 1/4 teaspoon kosher salt

1 tablespoon light corn syrup or honey

3 tablespoons peanut oil

1 tablespoon water

METHOD

1Combine all ingredients into Processor Bowl fitted with the Chopping Blade. Process for 20-30 seconds. Mix a little longer if a smoother texture is desired.

Tip: Use the same amounts but vary the ingredients to suit your tastes. Cashews and almonds are wonderful too.

Recipe Courtesy Marian Getz

Gazpacho with

Avocado Garnish

Serves 6 - 8

INGREDIENTS

For the Gazpacho

2 pounds sun-ripened tomatoes, cored and chopped

2 celery stalks, chopped

1 small red bell pepper, cored, seeded, and chopped

1 large English cucumber, peeled, halved lengthwise, seeded, and chopped

11/2 cups good-quality canned tomato juice or V-8 1/2 cup vegetable broth or water

1/2 cup extra-virgin olive oil 1/4 cup sherry vinegar

1/2 cup packed fresh flat-leaf parsley leaves

1to 2 tablespoons sugar (or to taste)

2 tablespoons tomato paste 1/2 teaspoon sweet paprika 1/4 teaspoon cayenne

2 to 3 teaspoons kosher salt (or to taste) 1/2 teaspoon freshly ground black pepper

For the Avocado Garnish

1 large, ripe but firm Hass avocado, peeled, pitted, and cut into 1/4-inch dice

1/4 small red onion, peeled and cut into 1/4-inch dice 1 tablespoon fresh lime juice

Salt and freshly ground black pepper

For serving (optional)

6 to 8 beefsteak tomatoes

8 sprigs flat-leaf parsley

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