0
Owner's of the Cuisinart Blender SPB-10CH gave it a score of 0 out of 5. Here's how the scores stacked up:
11
Classic Chilled Gazpacho
A Cuisinart favorite, made with fresh, ripe summer tomatoes, Chilled
Gazpacho is perfect on a hot, summer night.
Makes eight 5-ounce servings
1 – 2 cloves garlic, peeled
3 cups tomato or vegetable juice cocktail, divided
1 large rib celery, peeled, cut into 1-inch pieces
1 large cucumber, peeled, halved lengthwise,
seeded, cut into 1-inch pieces
½ medium green bell pepper, cored, seeded, cut into 1-
inch pieces
½ medium red bell pepper, cored, seeded,
cut into 1-inch pieces
1 large jalapeño pepper, cored, seeded,
cut into ½-inch pieces
6 green onions, trimmed, cut into ½-inch pieces
4 medium tomatoes, cored, seeded,
cut into 1-inch pieces
3 tablespoons sherry vinegar or lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Place garlic in blender jar; cover jar. Pulse on Chop, 10 times.
Add 1 cup tomato juice/vegetable juice cocktail to blender jar
along with celery, cucumber, green pepper, red pepper, jalapeño
pepper, and green onions. Blend on Mix until vegetables are
medium-finely chopped, about 5 to 10 seconds. Transfer to a
large serving bowl. Add remaining tomato juice/vegetable cocktail
to blender jar with fresh tomatoes. Pulse 10 times on Chop,
or blend continuously if a smoother gazpacho is preferred.
Add to the bowl of vegetables with the remaining juice. Season
with sherry vinegar or lemon juice, salt and pepper. Chill before
serving.
Nutritional information per serving:
Calories 51 (5% from fat) • carb. 11g • pro. 2g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 429mg • calc. 28mg • fiber 2g
Creamy Roasted Pepper
& Corn Soup
This soup can be served chilled in the summer, or hot the rest of the
year. Garnish with a swirl of sour cream or crème fraîche, croutons made
from cornbread or chopped fresh chives.
Makes six 8-ounce servings
3 ears corn, about 6 to 7 inches in length,
husks removed
1 tablespoon extra virgin olive oil
1 cup diced (½-inch pieces) onion
1 clove garlic, peeled and sliced
½ teaspoon thyme
2 jars (12-ounce) roasted red peppers, drained,
juices reserved
2½ cups low sodium chicken broth/stock
4 ounces diced (½-inch pieces) russet potato
1 teaspoon kosher salt
¼ teaspoon freshly ground pepper
Cut corn from cobs, reserving cobs. Heat oil in a large (4-quart)
saucepan over medium heat. Add cut corn, onions, garlic, and
thyme. Cook, stirring often, for 3 to 4 minutes, until onions are
translucent and have begun to soften. Add reserved corn cobs,
roasted peppers, chicken broth/stock, ¾ cup of the roasted red
pepper juices, the potato, salt, and pepper. Bring to a boil, then
reduce heat and simmer for 20 to 25 minutes. Remove and
discard the corn cobs; let stand for 5 minutes.
Strain the solids from the liquid, reserving the liquid. Place the
solids in the blender jar with 1¼ cups of the liquid. Cover and
blend on Liquefy for 30 to 40 seconds, until the solids are
completely puréed and smooth. Transfer to a clean saucepan
and add remaining reserved cooking liquid. Reheat soup over
low heat if serving hot, or cool and refrigerate if serving cold.
Nutritional information per serving:
Calories 131 (23% from fat) • carb. 21g • pro. 5g • fat 4g • sat. fat 1g
• chol. 0mg • sod. 853mg • calc. 24mg • fiber 3g
Find Your Products By Category
Please Login
