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Malaga Gazpacho

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.7754
Energy (kCal)177.4
Carbohydrates (g)40.1164
Total fats (g)1.5049
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all the ingredients in the container of an electric blender. Blend at high speed, pausing now and then to scrape down with a rubber spatula as necessary. | 2. Pour the mixture through a large strainer placed inside a mixing bowl. Press and stir with a wooden spoon to extract as much liquid as possible. Discard the solids. | 3. Taste soup for seasoning and add more salt if desired. Chill thoroughly, as much as 24 hours, before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 3 cups cored chopped 124.2 27.54 6.48 1.08
    cucumber 1 1/2 cups peeled chopped 23.4 5.6628 1.014 0.1716
    green pepper 1 cored seeded chopped 29.8 6.9136 1.2814 0.2533
    garlic clove 1 sliced - - - -
    water 1/2 cup 0.0 0.0 0.0 0.0
    extra virgin olive oil 5 tablespoons - - - -
    sherry wine vinegar 2 tablespoons - - - -
    salt - - - -
    white bread 2 slices untrimmed cubed - - - -

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



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