Operating instructions

28
1 garlic clove, peeled
1 medium jalapeño pepper, seeded,
cut into 2.5cm pieces
1/3 cup fresh cilantro
6 small scallions, trimmed, cut into
2.5cm pieces
1 small green bell pepper, cored, seeded,
cut into 2.5cm pieces
3 medium tomatoes, cored, cut into
2.5cm pieces
3 cups tomato juice
1 medium cucumber, peeled, cut in half
lengthwise, seeds removed
3 tablespoons fresh lime juice
1/2 teaspoon coarsely ground black pepper
1/8 teaspoon kosher salt
6 teaspoons reduced fat sour cream
Fresh cilantro for garnish, if desired
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. Place 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. Place 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.
Nutritional analysis per serving:
Calories 63 (9% from fat) • carbo. 13g • pro. 2g • fat 1g
sat. fat 0g • chol. 1mg • sod. 378mg • fibre 2g
Gazpacho
Always served well chilled, this summertime favourite
has its origins in the Andalusian region of Spain.
Makes six 220ml servings
Preparation: 15 - 20 minutes, plus chilling time