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Gazpacho

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.9599
Energy (kCal)554.3879
Carbohydrates (g)111.6444
Total fats (g)7.7396
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pulse everything in food processor to puree. | 2. Serve with a wedge of lime squeezed into it. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 4 ripe peeled seeded chopped 248.2759 55.0525 12.9535 2.1589
    red bell pepper 1 roasted peeled chopped - - - -
    yellow bell pepper 1 roasted peeled chopped - - - -
    orange bell pepper 1 roasted peeled chopped - - - -
    cucumber 1 peeled seeded chopped - - - -
    green onion 4 chopped 76.68 16.3016 2.7548 1.3348
    red onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    celery 2 stalks chopped 20.48 3.8016 0.8832 0.2176
    garlic 1 clove minced 4.47 0.9918 0.1908 0.015
    cilantro 3 tablespoons minced 0.69 0.1101 0.0639 0.0156
    parsley 3 tablespoons minced 4.104 0.7216 0.3386 0.0901
    extra virgin olive oil 1 teaspoon - - - -
    balsamic vinegar 2 teaspoons 9.328 1.8052 0.0519 0.0
    vegetable broth 1 cup 162.36 26.322 5.9532 3.8376
    celery salt 1/2 teaspoon - - - -
    lime wedge 4 - - - -

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



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