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Salad Bar Gazpacho

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.2179
Energy (kCal)334.4566
Carbohydrates (g)64.4269
Total fats (g)3.3889
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the tomato-vegetable juice with ½ cup each of the cucumber and green pepper, the vinaigrette, sherry vinegar, and garlic in a food processor or blender. | 2. Blend until the vegetables are pureed. Taste and add salt and pepper to taste. | 3. Divide the gazpacho among 4 chilled soup plates and top with the remaining chopped cucumber and pepper, tomatoes, shrimp, croutons, and onion. | 4. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable juice cocktail 2 cans chilled 166.8966 29.3586 7.0552 2.3517
    cucumber 1 1/2 cups chopped 23.94 4.3092 1.177 0.3192
    green pepper 1 1/2 cups chopped 44.7 10.3704 1.9221 0.38
    balsamic vinegar 1/4 cup bottled 56.1 10.8566 0.3124 0.0
    sherry wine vinegar 2 teaspoons - - - -
    garlic clove 1 quartered - - - -
    kosher salt - - - -
    black pepper ground - - - -
    shrimp chicken 3/4 cooked halved cubed cooked - - - -
    tomato 1 cup chopped 26.82 5.7961 1.3112 0.298
    garlic crouton 1 cup flavored - - - -
    onion 1/4 cup chopped 16.0 3.736 0.44 0.04

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



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