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12
3 sun-dried tomatoes
(dry, not oil packed)
2 cloves garlic, peeled
1/2 cup boiling water
3 green onions, trimmed, cut into 1"
pieces
1 package lowfat cream cheese,
cut in 1" pieces
1/2 fat free cottage cheese
2 teaspoons herbs de Provence
Place sun-dried tomatoes and garlic cloves in
a small bowl and cover with boiling water; let
stand 5 minutes. Drain, reserving soaking
liquid, and place tomatoes and garlic in
blender jar; cover blender jar. Set on Low;
Pulse to chop, 10 times. Add green onions,
Pulse to chop, 10 times. Add remaining
ingredients in order listed. Set blender on
High. Blend for 10 to 15 seconds. Scrape
blender jar as needed. Add a teaspoon or
two of the reserved soaking liquid if mixture
seems thick, blend for an additional 15 to 20
seconds, until mixture is smooth and creamy.
Let stand 30 minutes before serving to allow
flavors to develop. Place in an airtight
container and cover to refrigerate. Allow
to come to room temperature for 15 to 20
minutes before serving.
Nutritional information per serving (2 tablespoons):
Calories 48 (56% from fat) • carb. 2g • pro. 3g •
fat 3g • sat. fat 2g • chol. 6mg • sod. 135mg •
calc. 39mg • fiber 0g
CHILLED GAZPA C H O
A Cuisinart favorite, made with fresh,
ripe summer tomatoes, Chilled Gazpacho
perfect on a hot, summer night.
Makes 8 servings, about 6-ounces each
1 - 2 cloves garlic, peeled
3 cups tomato or vegetable juice
cocktail, divided
1 l a r ge rib celery, peeled, cut into 1"
p i e c e s
1 l a rge cucumber, peeled, halved
lengthwise, seeded, cut into 1" pieces
1 / 2 medium green bell pepper, cored,
seeded, cut into 1" pieces
1 / 2 medium red bell pepper, cored,
seeded, cut into 1" pieces
1 l a r ge jalapeño pepper, cored, seeded,
cut into 1/2" pieces
6 g reen onions, trimmed, cut into
1/2" pieces
4 medium tomatoes, cored, seeded,
cut into 1" pieces
3 tablespoons sherry vinegar or
lemon juice
1 / 2 teaspoon kosher salt
1 / 4 teaspoon freshly ground black pepper
Place garlic in blender jar; cover jar. Set on
Low; Pulse to chop garlic, 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 Low 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.
With blender set on Low, Pulse 10 times to
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
CHILLED MELON AND
MANGO SOUP
Sweet cantaloupe and mango combine with
orange juice for this refreshing cold soup.
Perfect for a summer brunch or as a refreshing,
cool ending to a warm-weather meal.
Makes 8 servings
2-3 slices fresh ginger (each about the
size of a quarter)
1 mango, about 12–14 ounces,
peeled, seeded, cut into 1" pieces
1 cantaloupe, about 3 pounds,
peeled, seeded, cut into 1" pieces
1/2-1 cup orange juice
Place ginger, mango, melon and 1/2 cup
orange juice in the blender jar; cover blender
jar. Set on Low and blend until smooth, about
20 to 30 seconds. Add as much remaining
orange juice as necessary to adjust consis-
tency to that of a thick soup. Chill completely
before serving. May be garnished with fresh
raspberries or blueberries and a sprig of mint.
Nutritional information per serving:
Calories 68 (2% from fat) • carb. 17g • pro. 1g •
fat 0g • sat. fat 0g • chol. 0mg • sod. 14mg •
calc. 17mg • fiber 1g
CREAM OF A S PARAGUS SOUP
Make this soup in the spring when asparagus is
at its most flavorful.
Makes eight 6-ounce servings
3/4 cup Italian parsley leaves, washed
and dried
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