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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. On a cutting board, smash the garlic cloves with the flat side of a butcher knife. Work a little salt into the garlic with the edge of the knife to make a paste. Place in a blender. | 2. Peel and coarsely chop one tomato and add it to the blender. Pulse the tomato together with the garlic, until well blended. | 3. Add the vinegar, pepper, 1/2 teaspoon cumin seeds, and paprika to the blender and blend until smooth. | 4. Add the olive oil and blend to mix well with the rest of the ingredients. | 5. Cut the remaining tomatoes crosswise into 1/2-inch slices. Arrange them on a serving platter single-layered or overlapping as little as possible. | 6. Pour the tomato vinaigrette over the sliced tomatoes and sprinkle with the remaining cumin seeds. | 7. Serve at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	2		peeled	-	-	-	-
salt				-	-	-	-
beefsteak tomato	5			-	-	-	-
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
pepper	1	pinch	ground	0.3608	0.0919	0.0149	0.0047
cumin seed	1	teaspoon	divided	7.875	0.929	0.374	0.4677
paprika	1/4	teaspoon	smoked sweet	1.6215	0.3104	0.0813	0.0741
extra virgin olive oil	6	tablespoons		-	-	-	-

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