ROSY GAZPACHO
A low-calorie delight.
2 medium cucumbers (20 ounces total,
285g), peeled, halved lengthwise
and seeded
1 medium onion (5 ounces, 140g)
peeled and quartered
2 medium green bell peppers
(10 ounces total, 285g), cored, seeded
and quartered lengthwise
6 medium firm ripe tomatoes
(2 pounds total, 900g), stemmed,
peeled, cored and quartered
2 small garlic cloves, peeled
2 tablespoons olive oil
3 cups (720ml) tomato juice
1/8 teaspoon Tabasco sauce
2 tablespoons red-wine vinegar
1 teaspoon salt
1/4 teaspoon black pepper
Insert slicing disc. Cut each cucumber section
in half lengthwise again, then crosswise, to get
16 pieces in all, each about 3 inches (7.5cm)
long. Stand them in feed tube vertically, alter-
nating cut side up and cut side down. Slice in
2 batches, using medium pressure. Transfer to
6-quart (6L) mixing bowl.
Insert metal blade and pulse-chop onion
until medium-fine, about 4 pulses. Add to
cucumbers.
Pulse-chop peppers until medium-fine, about
6 times. Add to mixing bowl.
Pulse-chop 3 tomatoes to chop coarsely, about
5 pulses. Add to mixing bowl. Repeat with
2 more tomatoes, saving remaining tomato
for later use.
Turn on machine and drop garlic through feed
tube. Process until coarsely chopped. Scrape
work bowl and add the 4 remaining tomato
quarters. Process for 2 minutes to purée.
Add to mixing bowl.
Add remaining ingredients to mixing bowl and
stir well to mix. Cover bowl and refrigerate for
3 hours before serving. Adjust seasoning if
necessary.
Makes about 2-1/2 quarts (2.5L).
ONION SOUP
A classic, made so much easier when you don’t
have to slice the onions by hand!
4 ounces (115g) Swiss or Parmesan
cheese, in 1-inch (2.5cm) pieces
2 pounds (900g) onions, preferably
Bermuda or large yellow variety, peeled
and cut flat at one end
3 tablespoons unsalted margarine
1 tablespoon vegetable oil
1/2 teaspoon salt
1 tablespoon unbleached flour
8 cups (2L) beef stock, or a mixture of
low-sodium beef and chicken stock
6 to 8 slices toasted French bread, 1-inch
(2.5cm) thick
Insert metal blade and turn on machine.
Drop cheese through feed tube while machine
is running. Process until finely grated; reserve.
You should have about 1 cup (240ml).
Insert slicing disc, put onions in feed tube
and slice them, using medium pressure.*
Melt margarine with oil in heavy 4 to 6-quart
(4 to 6L) sauce pan or casserole over medium
heat. Add onions and salt, cover and cook
very slowly over low heat for 15 to 20 minutes,
stirring occasionally and watching carefully to
prevent burning. Remove cover and continue
cooking until onions are rich golden brown,
watching carefully to prevent burning. Sprinkle
with flour and stir until well blended, about 2
minutes. Add stock and bring to boil, stirring
constantly. Reduce heat, partially cover
pan and simmer for 20 to 30 minutes.
Adjust seasoning.
To serve soup gratineed, put slices of toasted
bread in ovenproof casserole or in individual
ovenproof dishes. Ladle soup over them.
Sprinkle with grated cheese and a little oil or
melted butter.
Bake in preheated 375°F (190°C) oven for 10 to
15 minutes, until cheese melts and forms crust.
Serve immediately.
Makes 6 to 8 servings.
* If you have the optional thin (2mm) slicing disc
with detachable stem, use it to prepare the
onions.
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