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Cherry Tomato Gazpacho

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.0957
Energy (kCal)303.6645
Carbohydrates (g)12.7848
Total fats (g)29.2862
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare the cucumber by peeling and dicing. | 2. Prepare the marinade by combining the pepper, walnut oil and garlic. Marinate the cucumbers in the marinade for 2 hours. | 3. Drain the cucumbers and transfer to a serving bowl. Add the cherry tomatoes and the yogurt, stirring well. Chill 4 hours or overnight. | 4. Garnish bowls of gazpacho with chopped dill and walnuts. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cucumber 1 cup diced peeled 15.6 3.7752 0.6759999999999999 0.1144
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    walnut oil 2 tablespoons 240.44799999999998 0.0 0.0 27.2
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    cherry tomato 3/4 cup - - - -
    plain yogurt 1 cup - - - -
    dill 2 tablespoons chopped 40.26 7.2824 2.1094 1.9193
    walnut 240.44799999999998 0.0 0.0 27.2

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



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