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(Raw) Heirloom Tomato Soup With Olives and Shaved Fennel

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.6342
Energy (kCal)75.8212
Carbohydrates (g)16.6269
Total fats (g)0.8065
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To make the soup base, combine the tomatoes, jalapeno pepper, cucumber, and vinegar in a high-speed blender; process until smooth. (For a smoother soup, pass the puree through a fine-mesh sieve.) Season with salt and pepper. | 2. Divide the soup base between 4 bowls. Garnish with shaved fennel, olives, and diced tomato. Drizzle olive brine, vinegar, and olive oil over the soup. Sprinkle with fennel fronds and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 2 seeded chopped 65.52 14.1596 3.2032 0.728
    jalapeno pepper 1/2 seeded chopped 0.8156 0.1828 0.0256 0.0104
    cucumber 1/2 cup chopped peeled 7.8 1.8876 0.33799999999999997 0.0572
    sherry wine vinegar 2 teaspoons - - - -
    sea salt - - - -
    black pepper ground - - - -
    fennel 3 1.6856 0.3969 0.0674 0.0109
    tomato seeded diced 65.52 14.1596 3.2032 0.728
    brine 2 teaspoons - - - -
    sherry wine vinegar 2 teaspoons - - - -
    extra virgin olive oil 1 tablespoon - - - -
    fennel leaf chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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