11
Gazpacho
6 to 8 tomatoes
1 medium onion
handfull of parsley
1 tbsp. soy sauce
1/4 cup rice vinegar
Garnish
red, yellow, green peppers
onion
cucumber
Blade C
Combine tomatoes, onion, parsley, soy sauce,
and rice vinegar in a large juice container or
cylinder container and process to a pure e .
Dice red, yellow, green peppers, onions, and
cucumbers. This is to garnish the top then serve.
Hollandaise Sauce
1/2 cup (112g) butter
3 egg yolks
2 tbsp. lemon juice
1/2 tsp. pre p a red mustard
Dash white pepper
Blade B
In saucepan heat butter, until bubbly,
not browned. In separate bowl blend remaining
ingredients, until smooth.
Slowly drizzle butter into mixture,
until desired consistency.
Catsup
6 tbsp. tomato paste
1 1/2 cups hot water
3 tbsp. vinegar
1/2 tsp. sweetener (of choice)
1 tsp. salt
Pinch cayenne pepper
Pinch cinnamon
Blade B
Put tomato paste in saucepan. Add water and
blend. Stir in remaining ingredients. Simmer
for one hour. Mixture will be quite thick.
SOUPS
Cauliflower Soup
1 Cauliflower
1 pt. stock
1/2 pt. milk
4 oz. cheddar cheese
pinch dried marjoram
pinch nutmeg
knob of butter
Roughly chop the cauliflower then place in the
food processor and pulse until it re s e m b l e s
b re a d c rumbs. Melt the butter in a pan and sauté
the cauliflower. Add stock, milk and marjoram.
Bring to a boil, reduce the heat and simmer for
a few minutes stirring fre q u e n t l y. Add the grated
cheese and nutmeg and stir them in well. Season
and serv e .
To vary, use blue cheese instead of cheddar.
Summary of Contents for Thunder Stick Pro
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