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Great for a hot summer day, serve this simple soup that requires no cooking at your next barbecue.

Gazpacho - 7 cups For Blenders

1½ pounds tomatoes, cut into 1-inch pieces, divided
1 medium English cucumber (about 8 ounces), cut into 1-inch pieces, divided
1 yellow bell pepper, cored, seeded and cut into 1-inch pieces, divided
½ red onion, cut into 1-inch pieces, divided
2 garlic cloves
3 tablespoons sherry vinegar
1 slice white bread, torn into four pieces
½ cup extra virgin olive oil
¾ teaspoon ground cumin
1¼ teaspoons sea salt
½ teaspoon freshly ground black pepper 1 teaspoon granulated sugar
¾ teaspoon paprika
3 cups grape tomatoes, divided
1 medium jalapeño, seeded and cut into ½-inch pieces
1∕3 cup fresh cilantro


Put the first 13 ingredients (reserving half each of the tomatoes, cucumber, yellow pepper and red onion), in the order listed, and 2 cups of the grape tomatoes, into the jar of your Cuisinart® PowerEdge® 1000 Watt Blender. Auto Pulse on High for about 40 to 45 seconds. Add the remaining grape tomatoes, jalapeño and cilantro; run on High for 1½ minutes, or until completely smooth. Strain the mixture and discard the strained solids; reserve the liquid. Add the reserved vegetables to the blender jar. Auto Pulse on High for 15 seconds, or until roughly chopped. Add the chopped vegetables to the reserved liquid. Adjust seasonings to taste and serve.


Servings: Makes about 7 cups

Nutritional information per serving

Nutritional information per serving (1 cup): Calories 208 (68% from fat) • carb. 15g • pro. 3g • fat 17g • sat. fat 2g • chol. 0mg • sod. 429mg • calc. 37mg • fiber 3g

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