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Gazpacho

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.3024
Energy (kCal)500.0144
Carbohydrates (g)99.2145
Total fats (g)5.8168
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all ingredients. | 2. Season to taste w/salt & pepper. | 3. Chill several hours before serving. | 4. Serve in chilled bowls. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 28 ounces diced 142.8814 30.8783 6.9853 1.5876
    tomato juice 46 ounces 221.69299999999998 46.0339 11.0847 3.7818
    red wine vinegar 1 cup 45.41 0.6453 0.0956 0.0
    extra virgin olive oil 1/4 cup - - - -
    worcestershire sauce 3 tablespoons 39.78 9.9246 0.0 0.0
    oregano 1 teaspoon crushed 2.65 0.6892 0.09 0.0428
    garlic clove 1 crushed - - - -
    green pepper 2 chopped 47.6 11.0432 2.0468 0.4046
    cucumber 1 peeled chopped - - - -
    celery rib 2 chopped - - - -
    tabasco sauce 4 drops - - - -
    scallion 1/2 bunch chopped - - - -

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



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