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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small pan heat the olive oil. Add the minced garlic and sauté about one minute until slightly brown. Set aside. | 2. In a large bowl, mix together the tomatoes, yellow peppers, onions, cucumbers, vinegar, bread, sautéed garlic and oil. | 3. In batches, puree the mixture in the blender until very smooth. Pour into a large bowl. | 4. Season with salt, pepper and Tabasco to taste. | 5. Place in the refrigerator and chill for at least 1 hour or overnight. | 6. Chop the topping vegetables and store in the refrigerator until ready to serve. | 7. To serve-ladle each serving into a small bowl. Top each with the variety of chopped vegetables. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	tablespoons		-	-	-	-
garlic clove	3		minced	-	-	-	-
tomato	6		ripe peeled chopped	251.16	55.692	13.104000000000001	2.184
yellow bell pepper	1		chopped	-	-	-	-
yellow onion	1		peeled chopped	114.84	6.8382	0.8265	9.396
cucumber	1		peeled chopped	7.8	1.8876	0.33799999999999997	0.0572
white wine vinegar	6	tablespoons		-	-	-	-
sourdough bread	1	slice	squeezed	-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
tabasco sauce	6	drops		-	-	-	-
grape tomato	1/2	cup	quartered	-	-	-	-
yellow bell pepper	1/2	cup	chopped	-	-	-	-
cucumber	1/2	cup	peeled chopped	7.8	1.8876	0.33799999999999997	0.0572
scallion	1/2	cup	chopped	16.0	3.67	0.915	0.095

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