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Gourmet Gazpacho

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.4148
Energy (kCal)593.8185
Carbohydrates (g)67.7739
Total fats (g)31.2412
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare all vegetables and place in a 3-quart NON-METAL container. Mix remaining ingredients, except for garnish, and pour over vegetables, stirring gently. | 2. Cover and chill overnight. Garnish with cucumber and dill. Makes about 8 cups soup. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable juice 4 cups 222.64 39.1644 9.4116 3.1372
    tomato 3 vine-ripened peeled seeded chopped 84.87 18.819000000000003 4.428 0.738
    cucumber 1 peeled seeded chopped - - - -
    green pepper 1 seeded chopped 23.8 5.5216 1.0234 0.2023
    yellow pepper 1 seeded chopped - - - -
    celery heart 1/2 cup chopped - - - -
    green onion 1/3 cup 6.39 1.3585 0.2296 0.1112
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    red wine vinegar 2 tablespoons 5.662000000000001 0.0805 0.0119 0.0
    worcestershire sauce 1 teaspoon 4.42 1.1027 0.0 0.0
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    salt 1/2 teaspoon - - - -
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    pepper sauce 1/2 teaspoon - - - -
    cucumber slices - - - -
    dill snipped - - - -

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



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