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Restaurant Sent Sovi's Gazpacho

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.7279
Energy (kCal)503.2136
Carbohydrates (g)101.3929
Total fats (g)5.1318
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Roughly chop and combine all ingredients. | 2. Cover with plastic wrap and marinate overnight. | 3. Blend thoroughly in blender and pass through a food mill or medium mesh strainer. | 4. (Alternatively, you can peel and seed the tomatoes first. I found this easier for me.). | 5. Garnish, if desired with fresh herbs, a swirl of olive oil, and toasted breadcrumbs. Sometimes he said he piles on some bay shrimp and/or chopped avocado. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    paprika 2 tablespoons sweet 6.486000000000001 1.2418 0.3252 0.2965
    paprika 1 teaspoon smoked 6.486000000000001 1.2418 0.3252 0.2965
    red bell pepper 2 - - - -
    italian parsley 2 tablespoons chopped - - - -
    garlic clove 4 - - - -
    red onion 1/2 cup - - - -
    thyme 2 tablespoons chopped 4.848 1.1736 0.2669 0.0806
    basil 2 tablespoons chopped 1.219 0.1404 0.16699999999999998 0.0339
    sherry wine vinegar 1/4 cup - - - -
    extra virgin olive oil 3/4 cup - - - -
    sea salt 1 tablespoon - - - -
    black pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    cucumber 1 peeled seeded 15.6 3.7752 0.6759999999999999 0.1144
    tomato 4 160.8396 34.7592 7.8633 1.7871
    sourdough bread 4 ounces 308.448 58.8319 12.1905 2.7443

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



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