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Gazpacho Andaluz (Spain)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.8877
Energy (kCal)3487.9962
Carbohydrates (g)9.8837
Total fats (g)389.1356
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a bowl combine the first 7 ingredients, stirring to mix. | 2. Set aside 1 to 2 cups of this veggie mixture, then place the remaining amount of the mixture, along with the soaked bread & 1/2 cup of water, in a blender container & process until smooth. | 3. Put the liquified mixture into a bowl, add salt & pepper to taste, then leave it to chill at least an hour. | 4. When ready to serve ~ the colder the better ~ combine the unprocessed veggies with the liquified veggies & mix well before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plum tomato 2 diced - - - -
    onion 1/2 diced 14.0 3.2689999999999997 0.385 0.035
    green bell pepper 1 diced - - - -
    cucumber 1 diced 18.96 3.4128 0.9322 0.2528
    olive oil 3/4 cup 1432.08 0.0 0.0 162.0
    vinegar 1 1/2 1/2 4.6935 0.2079 0.0 0.0
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    bread 8 ounces 2004.8761 0.0 0.0 226.7959
    salt 1/4 teaspoon - - - -
    pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094

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



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