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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain the canned tomatoes, reserving the juice, and place them into a small saucepan. | 2. To the saucepan add the wine and stock. | 3. Place pan over medium heat, bring to simmering point and simmer for 5 minutes. | 4. Remove from heat and set aside to cool slightly. | 5. Place the garlic, cumin, salt, pepper and breadcrumbs into the bowl of a food processor. | 6. With the motor running, add the oil through the hopper in a thin stream. | 7. Next, with the motor running, add the vinegar through the hopper in a thin stream. | 8. Now add the tomato mixture from the saucepan, together with the reserved tomato juice. | 9. Process until tomato mixture is pureed. | 10. Pour soup into a non-metal bowl and chill thoroughly (preferably overnight). | 11. The morning before serving (or several hours before) add the diced tomatoes, onion and cucumber to the soup. | 12. This soup must be served VERY COLD. | 13. It is excellent served with garlic flavoured croutons. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	2	cans	peeled	124.1379	27.5262	6.4768	1.0795
white wine	1/2	cup		-	-	-	-
chicken stock vegetable	1/2	cup		-	-	-	-
garlic	2	cloves	crushed	8.94	1.9836	0.3816	0.03
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
breadcrumb	1 1/2	cups		-	-	-	-
olive oil	1/3	cup		636.48	0.0	0.0	72.0
wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
red onion	1		diced	-	-	-	-
tomato	2		ripe diced	124.1379	27.5262	6.4768	1.0795
cucumber	1		peeled seeded diced	-	-	-	-

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