Fiesta Gazpacho

F i e st a

Gazpacho

4 large ripe tomatoes, roughly chopped 1 cup tomato juice 2 Tbsp. prepared horseradish 2 Tbsp. Southwest Chipotle Seasoning 2 garlic cloves, peeled ½ small red onion, roughly chopped 1 small cucumber, peeled and grated ½ jalapeño, seeded, roughly chopped 1 small red bell pepper, seeded, roughly chopped ¼ cup loosely packed cilantro ½ tsp. coarse kosher salt 1 Tbsp. fresh lime juice

Optional toppings

Black beans Queso fresco crumbles Minced red onion Thinly sliced green onion Cilantro Sour cream Tortilla strips

Directions 1. In the Microwave Rice Maker add Farro and water; stir to combine.

Microwave for 15 minutes. Remove from microwave, let stand 5 minutes. 2. In the SuperSonic Chopper Extra with the blade attachment, add nuts, basil and mint leaves. Cover and pull cord until roughly chopped. Stir into cooked Farro. 3. Add tomatoes, lemon zest and parmesan cheese to Farro, stir. 4. In the Quick Shaker Container add vinaigrette ingredients, cover and shake until well combined, pour over salad.

Flancocho

Ingredients 1 (16.5-oz.) devil’s food cake mix (plus ingredients per box) 1 (8-oz.) cream cheese, softened 1 (12-oz.) can evaporated milk 1 (14-oz.) can condensed milk 1 tsp. vanilla extract 3 large eggs ½ cup caramel for flan

Directions 1. In medium bowl mix devil’s food cake mix with ingredients per box instructions, set aside. In the SuperSonic Chopper Extra with the paddle attachment, mix cream cheese, evaporated milk, condensed milk, vanilla and eggs until batter is smooth. 2. Pour half of cake mix into 3-Qt. Stack Cooker Casserole and top with half of the flan mixture. Microwave on full power, uncovered, for 11 minutes. At the end of cooking time, remove from microwave and cover for 2 minutes. 3. Transfer your Flancocho to a serving plate, repeat cooking process with remaining batter. Refrigerate until ready to serve. Top with ¼ cup caramel to each cake just before serving.