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V-8 Gazpacho

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.789
Energy (kCal)292.4969
Carbohydrates (g)54.2936
Total fats (g)3.7334
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pour V-8 into large bowl. | 2. Add all remaining ingredients and mix well. | 3. Cover and chill for 2 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable juice 32 ounces 199.5804 35.108000000000004 8.4368 2.8123
    cucumber 1 1/2 cups chopped 23.94 4.3092 1.177 0.3192
    celery 1 cup sliced 16.16 2.9997 0.6969 0.1717
    green pepper 1/4 cup chopped 7.45 1.7284 0.3203 0.0633
    scallion 1/4 cup sliced 8.0 1.835 0.4575 0.0475
    tomato 1 seeded chopped 22.14 4.7847 1.0824 0.24600000000000002
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    lemon juice 1 teaspoon 1.1183 0.3508 0.0178 0.0122
    salt 1 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187

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



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