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Gazpacho

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)30.6867
Energy (kCal)752.3117
Carbohydrates (g)153.4357
Total fats (g)6.1027
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Puree everything (but croutons) in batches. | 2. Strain through sieve (unless you like more texture to your gazpacho), pressing on solids with back of spoon. | 3. Season to taste. | 4. Cover and chill until very cold. | 5. Enjoy. | 6. (can be made 1 day ahead). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 3 120.6297 26.0694 5.8975 1.3403
    water 3 cups 0.0 0.0 0.0 0.0
    cucumber 1 1/2 1/2 peeled chopped - - - -
    onion 1 1/2 1/2 peeled chopped 90.0 21.015 2.475 0.225
    red bell pepper 1 1/2 chopped - - - -
    french bread 6 ounces trimmed 462.67199999999997 88.2479 18.2858 4.1164
    white wine 3/4 cup - - - -
    tomato paste 5 tablespoons 65.6 15.128 3.4560000000000004 0.376
    sherry wine 3 tablespoons - - - -
    garlic 3 cloves chopped 13.41 2.9754 0.5724 0.045
    crouton - - - -

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



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