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Gaspacho à Alentejana (Gazpacho Alentejo's Way)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)47.0555
Energy (kCal)692.2449
Carbohydrates (g)33.2863
Total fats (g)42.7634
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a pestle and mortar smash garlic cloves with salt. Put the resulting paste in a terrine. Add olive oil and vinegar and season with pepper. | 2. Puree one tomato in the blender. Add to the terrine. Cut in small dices the other tomato, green pepper and cucumber and add to the terrine. Pour 1 1/2 liter of iced water. Season with oreganos and add bread cut up in dices. Wait 15 minutes and eat. Good to acompaign fried fish, presunto or chouriço. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 3 178.0 0.0 39.6 1.0
    rock salt 1 1/2 1/2 178.0 0.0 39.6 1.0
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    vinegar 3 tablespoons 9.387 0.4157 0.0 0.0
    tomato 2 ripe 124.1379 27.5262 6.4768 1.0795
    cucumber 1/2 7.8 1.8876 0.33799999999999997 0.0572
    green pepper 1/2 14.9 3.4568 0.6407 0.1267
    oregano leaf dried 178.0 0.0 39.6 1.0
    200 g 178.0 0.0 39.6 1.0
    pepper - - - -
    ice water juice 1 1/2 1/2 178.0 0.0 39.6 1.0

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



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