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Eclectic Gazpacho Verde

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.8725
Energy (kCal)1122.9309
Carbohydrates (g)66.7945
Total fats (g)95.8617
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375 degrees. Lightly oil a baking sheet. | 2. Place the tomatillos, onion slices and jalapeños on the prepared baking sheet. Roast until lightly browned and softened, 18 to 20 minutes. Remove from the oven and let cool. | 3. Reduce the oven temperature to 350°F Spread the walnuts on another ungreased baking sheet and toast until fragrant and just beginning to brown, 5 to 7 minutes. Remove from the oven and let cool. | 4. Place the cooled vegetables and nuts in a blender or food processor along with the bell pepper, cucumber, garlic, olive oil, lime juice and parsley. Process until smooth. | 5. Transfer to a nonaluminum bowl and season with salt, black pepper and cayenne pepper. Cover and refrigerate for 2 to 3 hours. | 6. Ladle into chilled bowls and garnish each serving with a spoonful of diced jicama. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomatillo 1 lb 145.1497 26.4898 4.3545 4.6266
    yellow onion 1 sliced 114.84 6.8382 0.8265 9.396
    garlic clove 6 peeled - - - -
    jalapeno chile 2 halved - - - -
    walnut 1/4 cup 481.78 0.0 0.0 54.5
    green bell pepper 1 seeded chopped - - - -
    garlic clove 2 - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    lime juice 1 3.7812 1.2735 0.0635 0.0106
    flat leaf parsley 1 tablespoon minced - - - -
    salt - - - -
    black pepper ground - - - -
    cayenne pepper - - - -
    jicama 1 peeled diced 138.7 32.193000000000005 2.628 0.3285

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



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