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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prep: Roast garlic and shallot (drizzle with a little olive oil and wrap in foil. Roast in oven (or Grill) at 425 degrees for about 1/2 hour. Chop shallot for easy blending. | 2. Prep: Wash and core tomatoes. Chop for easy blending. | 3. Place in a blender, chopped tomatoes, broth, red wine vinegar, roasted garlic (2 – 3 cloves), roasted chopped shallot, salt and pepper. Chop in blender first, then puree. | 4. In a mixing bowl, put in the almond flour; pour tomato mixture over flour and let sit for 10 to 15 minutes. Mixture will start to thicken. | 5. Return to blender. Add ¼ cup of olive oil, and purée until smooth. | 6. Chill for 2 – 3 hours. | 7. Pour into serving bowls; garnish with hard boiled eggs, bacon or ham, and a drizzle of olive oil (optional). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shallot	1		Roasted	-	-	-	-
garlic clove	3 -4		Roasted	-	-	-	-
plum tomato	4 -5			-	-	-	-
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
sea salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
almond flour	1	cup		-	-	-	-
hard egg	2		chopped boiled	-	-	-	-
bacon	4	slices	chopped	467.04	1.4336	14.1344	44.4528
olive oil	1/4	cup		477.36	0.0	0.0	54.0

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