Cuisinart Premier Serie Folleto De Instrucciones Y Recetas página 30

Always served well chilled, this summertime favorite
has its origins in the Andalusian region of Spain.
1 garlic clove
1 medium jalapeño, seeded,
cut into 1-inch pieces
1
⁄ cup fresh cilantro
3
6 small scallions, trimmed and cut into
1-inch pieces
1 small green bell pepper, cored, seeded
and cut into 1-inch pieces
3 medium tomatoes, cut into
1-inch pieces
Insert metal blade and process garlic and jalapeño until finely chopped, about 5 seconds.
Scrape the work bowl. Add cilantro, scallions and green pepper; pulse to coarsely chop,
about 10 to 12 times. Transfer to a large mixing bowl. Put 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 the slicing disc. Put cucumber in feed tube vertically and slice. Add to mixing bowl.
Add lime juice, pepper and salt to mixing bowl and stir to combine. Cover and chill before
serving.
Serve garnished with 1 teaspoon sour cream and a fresh cilantro sprig.
Calories 63 (9% from fat) • carb. 13g • pro. 2g • fat 1g
Gazpacho
Makes six 7-ounce servings
Preparation: 15–20 minutes, plus chilling time
Nutritional information per serving:
• sat. fat 0g • chol. 1mg • sod. 378mg • fiber 2g
3 cups tomato juice
1 medium cucumber, peeled, halved
lengthwise, seeds removed
3 tablespoons fresh lime juice
½ teaspoon freshly ground
black pepper
1 ⁄ teaspoon kosher salt
8
2 tablespoons reduced fat sour cream
fresh cilantro for garnish, if desired
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