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Dill Gazpacho

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.1937
Energy (kCal)467.5165
Carbohydrates (g)83.8894
Total fats (g)14.9417
  • Cuisine

    European >> Spanish and Portuguese >> Spanish

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large bowl, stir together tomatoes, cucumber, onion, bell pepper, and jalapeno pepper. Season with lemon juice, balsamic vinegar, olive oil, salt and pepper. | 2. In a blender or food processor, puree half of the mixture until smooth. Return to bowl, stir in dill and mix well. Cover and chill for at least one hour before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 6 ripe chopped 169.74 37.638000000000005 8.856 1.476
    cucumber 2 peeled chopped 31.2 7.5504 1.3519999999999999 0.2288
    onion 1 chopped 64.0 14.944 1.76 0.16
    green bell pepper 1 chopped 29.19 6.394 1.0008 0.3753
    jalapeno pepper seeded minced - - - -
    lemon 1 juiced - - - -
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0
    kosher salt 1 teaspoon - - - -
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    dill 1/4 cup chopped 76.86 13.9028 4.027 3.6641

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



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