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Golden Gazpacho

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.3182
Energy (kCal)302.1363
Carbohydrates (g)62.2537
Total fats (g)4.2877
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Position rack in upper third of oven; preheat broiler. | 2. Place bell pepper on baking sheet and broil, turning every 4 to 5 minutes, until the skin is blackened and blistered on all sides, 20 to 25 minutes. | 3. Transfer the pepper to a bowl, cover and let steam until the skin is loosened, about 10 minutes. | 4. Uncover; when cool enough to handle, remove the skin. Discard stem, seeds and ribs. | 5. Place the roasted pepper and half of the tomatoes in a blender with onion and oil; puree until smooth. | 6. Transfer to a large metal bowl. | 7. Puree the remaining tomatoes until smooth and add to the bowl; stir to combine. | 8. Refrigerate the gazpacho until chilled, at least 2 hours. | 9. Season with salt and pepper. | 10. Serve garnished with jalapenos, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    orange bell pepper 1 - - - -
    yellow tomato 3 1/2 lbs peeled cored divided 238.1363 47.3097 15.5582 4.1277
    onion 1 cup chopped sweet 64.0 14.944 1.76 0.16
    extra virgin olive oil 2 tablespoons - - - -
    sea salt 1 teaspoon - - - -
    black pepper ground - - - -
    red chili pepper 2 -3 seeded minced 0.0 0.0 0.0 0.0

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



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