Cuisinart DLC-2007 User Manual download pdf (Page 25)

Gazpacho

Always served well chilled, this refreshing summer favorite

has its origins in the Andalusian region of Spain.

Makes four 8-ounce servings

1 garlic clove, peeled

1 small jalapeño pepper, seeded, cut

into 1-inch pieces

1/4 cup fresh cilantro

4 small scallions, trimmed, cut into

1-inch pieces

1/2 green bell pepper, cored, seeded, cut

into 1-inch pieces

2 medium tomatoes, cored,

cut into1-inch pieces

2-1/3 cups tomato juice

1 small cucumber, peeled, cut in half

lengthwise, seeds removed

2 tablespoons + 1 teaspoon fresh lime

juice

1/4 teaspoon coarsely ground black

pepper

1/8 teaspoon kosher salt

4 teaspoons reduced fat sour cream

fresh cilantro sprigs for garnish

Nutritional analysis per serving:

Calories 72 (16% from fat) • carb. 16g • pro. 3g • fat 1g

sat. fat 0g • chol. 2 mg • sod. 687mg • fiber 3g

Insert metal blade and process garlic and jalapeño until finely chopped, about 5 seconds.

Scrape bowl. Add cilantro, scallions and green pepper; pulse to coarsely chop, about 8 to 10

times. Transfer to a large mixing bowl. Place tomatoes in work bowl and pulse to coarsely

chop, about 8 times. Do not overprocess. Transfer to mixing bowl. Add tomato juice to tomato

mixture and stir to combine.

Insert 4mm slicing disc. Place cucumber in feed tube vertically and slice using medium pres-

sure. Add to mixing bowl. Add lime juice, pepper and salt and stir to combine. Cover tightly

with plastic wrap and refrigerate to chill before serving. Serve garnished with 1 teaspoon sour

cream and a fresh cilantro sprig.

Preparation: 15 – 20 minutes, plus chilling time

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Cuisinart DLC-2007 User Manual Page 25