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Spanish Spiked Gazpacho in Cucumber Cups

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.4745
Energy (kCal)214.471
Carbohydrates (g)47.7585
Total fats (g)1.9803
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare cucumber by cutting into 2 inch rounds. | 2. Scoop out the seeds and flesh in the centre of the cucumber using a melon baller or spoon. | 3. Be careful not to go all the way through the cup. (Place scooped cucumber into a bowl). | 4. Carve out enough of the cucumber to leave a ½ inch (8 mm) border, along sides and bottom. You should have 12 mini cups. | 5. Place all of the remaining ingredients in a food processor including the reserved cucumber. | 6. Puree until smooth. | 7. Adjust seasoning to taste. | 8. Add vodka and strain through a colander. | 9. Chill for 1 hour and up to overnight to develop flavor. | 10. Pour puree into cucumber cups and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    banana pepper 1 spanish diced - - - -
    yellow tomato 2 cups peeled seeded chopped 41.7 8.2844 2.7244 0.7228
    yellow pepper 1 - - - -
    scallion 3 split diced 96.0 22.02 5.49 0.57
    cucumber 3 46.8 11.3256 2.028 0.3432
    basil 2 tablespoons chopped 1.219 0.1404 0.16699999999999998 0.0339
    tarragon 1 tablespoon 5.31 0.904 0.4099 0.1303
    vegetable stock 1 cup 11.05 2.0553 0.5304 0.1547
    salt 1/2 teaspoon - - - -
    white pepper 1/2 teaspoon 3.552 0.8233 0.1248 0.0254
    worcestershire sauce 2 teaspoons 8.84 2.2055 0.0 0.0
    hot sauce - - - -
    sherry wine vinegar 1 tablespoon - - - -
    vodka 1/4 cup - - - -

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



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