RecipeDB

Cooking in progress....

Spanish Lime Gazpacho (Perricone)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.0433
Energy (kCal)190.5325
Carbohydrates (g)40.8391
Total fats (g)1.4955
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Roast pepper under broiler, turning occasionally, until skin blisters and chars. | 2. Place in covered container or sealed bag to steam. | 3. Peel away loosened skin and remove seeds. | 4. Blend peppers with half of tomatos, cucumber and onion. | 5. Add tomato juice, cilatro, and vinegar. | 6. Dice remaining tomato, cucumber, and onion and add. | 7. Refrigerate until ready to serve. | 8. Add lime juice and salt and pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red bell pepper 1 - - - -
    tomato 2 seeded 83.72 18.564 4.368 0.728
    cucumber 1 peeled seeded - - - -
    yellow onion 1/2 - - - -
    tomato juice 1 cup 41.31 8.5779 2.0655 0.7047
    cilantro leaf 1/2 cup chopped 1.84 0.2936 0.1704 0.0416
    balsamic vinegar 1/4 cup 56.1 10.8566 0.3124 0.0
    lime juice 2 tablespoons 7.5625 2.5469999999999997 0.127 0.0212
    salt - - - -
    pepper - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition