Cuisinart DLC-2009CHB Instructions d'exploitation télécharger pdf (Page 27)

Gazpacho

Always served well chilled, this summertime favorite has its origins in the

Andalusian region of Spain.

Makes 4 servings, 8 ounces each

1 garlic clove

1 small jalapeño pepper, seeded, cut into 1-inch pieces

3 small scallions, trimmed, cut into 1-inch pieces

1 small green bell pepper, about 6 ounces, cored, seeded,

cut into 1-inch pieces

1 small cucumber, about 6 ounces, peeled, cut in half lengthwise,

seeds removed

¼ cup fresh parsley

2 medium tomatoes, about 10 ounces, cored, cut into 1-inch pieces

2 teaspoons fresh lime juice

¾ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ teaspoon hot sauce

1¼ cups low sodium tomato or vegetable juice

Insert metal blade and turn machine on. Drop garlic and jalapeño down feed tube and

process until  nely chopped. Scrape bowl. Add scallions to the work bowl and pulse to

chop roughly. Add peppers, cucumber and parsley and pulse again to chop roughly,

about 6 pulses. Add tomatoes, lime juice, salt, pepper, and hot sauce and pulse 8 to 10

times so that vegetables are evenly chopped. Transfer vegetables to a large mixing bowl

and mix in tomato juice. Taste and adjust seasoning accordingly.

Nutritional information per serving:

Calories 39 (7% from fat) • carb. 8g • pro. 2g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 503mg • calc. 31mg • ﬁ ber 2g

Soups

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Cuisinart DLC-2009CHB Instructions d'exploitation Page 27