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Basic Red Gazpacho

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.7151
Energy (kCal)186.2069
Carbohydrates (g)41.2894
Total fats (g)1.6192
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mince some of the tomato, cucumber, and pepper for garnish and set aside. | 2. Soak the bread in 1 cup water for about 5 minutes, then squeeze out extra water. | 3. Place the bread in a blender or food processor with the rest of the tomato, pepper, cucumber, and water. garlic, and vinegar. Process until smooth, then slowly add the olive oil while the machine is running. | 4. Season with salt and pepper and refrigerate until ready to serve. The flavor will improve if left to sit a few hours. | 5. Before serving, check seasoning. Garnish with the reserved tomato, pepper, and cucumber. Top with croutons if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 3 cored peeled seeded chopped 186.2069 41.2894 9.7151 1.6192
    red bell pepper 1 stemmed peeled seeded shopped - - - -
    pickling cucumber 2 peeled chopped - - - -
    white bread 4 slices day-old - - - -
    cold water 6 cups 0.0 0.0 0.0 0.0
    garlic clove 1 peeled - - - -
    sherry wine 1/4 cup - - - -
    extra virgin olive oil 1/2 cup - - - -
    salt - - - -
    black pepper ground - - - -
    crouton - - - -

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



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