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Avocado Gazpacho

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2336.6913
Energy (kCal)46744.4336
Carbohydrates (g)9712.4788
Total fats (g)794.7042
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Puree tomato, capsicum, onion, garlic, cucumber and 1 avocado in a food processor until smooth. | 2. Transfer the mixture into a large bowl and stir in the tomato juice, lime juice, parsley and mint. Mix and season well to taste. | 3. Chop the remaining avocado into small dice. | 4. Ladle soup into six bowls and top each with some chopped avocado. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 4 ripe chopped 248.2759 55.0525 12.9535 2.1589
    red capsicum 1 chopped - - - -
    red onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    garlic clove 2 crushed - - - -
    lebanese cucumber 1 peeled chopped - - - -
    avocado 2 peeled - - - -
    tomato juice 750 46450.5247 9645.3148 2322.5262 792.3913
    lime juice 1/4 cup 15.125 5.0941 0.2541 0.0424
    flat leaf parsley 1 tablespoon chopped - - - -
    mint 1 tablespoon chopped 2.508 0.4794 0.1875 0.0416
    salt black pepper ground - - - -

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



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