Recipe: Rosy Gazpacho (Cuisinart food processor recipe)

ROSY GAZPACHO

"A low-calorie delight."

2 medium cucumbers (20 ounces total), peeled, halved lengthwise
and seeded
1 medium onion (5 ounces), peeled and quartered
2 medium green bell peppers (10 ounces total), cored, seeded
and quartered lengthwise
6 medium firm ripe tomatoes (2 pounds total), stemmed, peeled, cored and quartered
2 small garlic cloves, peeled
2 tablespoons olive oil
3 cups tomato juice
1/8 teaspoon Tabasco sauce
2 tablespoons red wine vinegar
1 teaspoon salt
1/4 teaspoon ground 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 long. Stand them in feed tube vertically, alternating cut side up and cut side down. Slice in 2 batches, using medium pressure. Transfer to 6-quart 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 puree. 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
Source: Cuisinart Food Processor Manual, DLC-5 Series