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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Cut tomatoes and watermelon into medium-sized chunks, removing as many seeds as possible. | 2. 2. In a food processor or blender, puree the tomatoes, adding the garlic, onion, and pepper until well blended. Depending on the strength of your processor, you may need to strain the mixture through a colander to remove any large tomato skins. | 3. 3. Add the watermelon, salt, oil and vinegar to the mixture and puree well until uniform. Add more salt or vinegar to taste. | 4. 4. Refrigerate at least 2 hours. Stir before serving or else the mixture does tend to separate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	21	ounces		107.1611	23.1587	5.239	1.1907
watermelon	17 1/2	ounces		148.8348	37.4568	3.0263	0.7442
yellow onion	1	ounce		37.4213	2.2283	0.2693	3.0617
green pepper	1 1/2	1/2		44.7	10.3704	1.9221	0.38
garlic clove	1			-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
white vinegar	1 -2	tablespoon		0.0	0.0	0.0	0.0
salt	2/3	tablespoon		-	-	-	-

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