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20
Add the reserved vegetables to the jar of the Cuisinart
®
PowerEdge
™
700 Blender. Pulse on Low 10 times, or until roughly
chopped. Add the chopped vegetables to the reserved liquid.
Adjust seasonings to taste and serve.
Nutritional information per serving (1 cup):
Calories 208 (64% from fat) • carb. 17g • pro. 3g • fat 16g • sat. fat 2g • chol. 0mg
• sod. 489mg • calc. 40mg • fiber 3g
Chilled Spicy Avocado Soup
With the flavors of guacamole blended together, serve this as a
special first course for your family and friends.
Makes about 6 cups
4 avocados, peeled, pitted and cut into 1-inch pieces
3¼ cups vegetable stock
¼ cup fresh lime juice
¼ cup fresh cilantro
½ medium jalapeño, seeded and cut into ½-inch pieces
3 green onions, cut into 1-inch pieces
½ teaspoon sea salt
pinch freshly ground black pepper
Place all of the ingredients, in the order listed, in the jar of the
Cuisinart
®
PowerEdge
™
700 Blender. Run on the Soup & Sauces
function for 12 seconds, or until completely smooth.
Adjust seasonings to taste and serve.
Nutritional information per serving (1 cup):
Calories 214 (69% from fat) • carb. 15g • pro. 3g • fat 18g • sat. fat 2g • chol. 0mg
• sod. 503mg • calc. 33mg • fiber 8g
Roasted Red Pepper Soup
Roasting your own peppers is simple to do and adds a real fresh
flavor to this creamy soup.
Makes about 6 cups
8 red bell peppers, seeded
½ tablespoon unsalted butter
8 garlic cloves, roughly chopped
1 large shallot (about 1½ ounces), roughly chopped
¼ medium onion, roughly chopped
2 tablespoons sherry
3 cups chicken stock
½ tablespoon fresh thyme
1 teaspoon white balsamic vinegar
½ tablespoon granulated sugar
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Flatten the seeded bell peppers and lay on a foil-lined baking
sheet. Place on the top rack in your oven and broil until the
peppers are just blackened. Remove and place in a mixing bowl;
cover with plastic. Reserve.
While the peppers are roasting, put the butter in a medium
saucepan set over medium heat. Once the butter has melted, add
the garlic, shallot and onion. Cook until softened and just brown.
Deglaze the pan by adding the sherry to the saucepan and cook
until reduced by half. Add the stock and raise the heat to medium-
high. Bring the stock just to a boil.
Carefully take the skins off of the roasted peppers; cut into
quarters. Place in the jar of the Cuisinart
®
PowerEdge
™
700
Blender. Add the broth mixture and the remaining ingredients. Run
on the Soup & Sauces function for 1½ minutes, or until completely
smooth.
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