Eat Recipes |
Cold Gaspacho |
| Ingridients: 1 each green pepper, diced 4 each tomatoe, diced 1 each onion, diced 3 each garlic clove, minced 3 cup water 1/4 cup white wine 3 teaspoon lemon juice 1 each scallion, diced fine |
Preparation: Puree all ingredients, except scallion, in blender. Add a little more water if too spicy. Strain, discarding any vegetable pieces that did not puree fully. Chill overnight. Serve in chilled glasses or bowls with diced scallion floating on top. |
Nutritional
Information per Serving |
Nutrient |
Unit |
Value |
| Proximates | ||
| Water | g |
423.54 |
| Energy | kcal |
54 |
| Protein | g |
2.64 |
| Total lipid (fat) | g |
0.6 |
| Ash | g |
1.54 |
| Carbohydrate, by difference | g |
9.31 |
| Fiber, total dietary | g |
2 |
| Minerals | ||
| Calcium, Ca | mg |
43 |
| Iron, Fe | mg |
1.32 |
| Magnesium, Mg | mg |
34 |
| Phosphorus, P | mg |
92 |
| Potassium, K | mg |
632 |
| Sodium, Na | mg |
115 |
| Zinc, Zn | mg |
0.77 |
| Copper, Cu | mg |
0.265 |
| Manganese, Mn | mg |
0.407 |
| Selenium, Se | mcg |
1.3 |
| Vitamins | ||
| Vitamin C | mg |
49.8 |
| Thiamin | mg |
0.109 |
| Riboflavin | mg |
0.116 |
| Niacin | mg |
2.653 |
| Pantothenic acid | mg |
0.277 |
| Vitamin B-6 | mg |
0.204 |
| Folate | mcg |
69 |
| Vitamin B-12 | mcg |
0 |
| Vitamin A, IU | IU |
93 |
| Vitamin E | mg_ATE |
0.095 |
| Lipids | ||
| Fatty acids, total saturated | g |
0.084 |
| Fatty acids, total monounsaturated | g |
0.089 |
| Fatty acids, total polyunsaturated | g |
0.254 |
| Cholesterol | mg |
0 |