Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
607
Calories
49g
Protein
36g
Fat
21g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Vegetable Juice | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 cups coarsely chopped tomatoes (about 6 medium)
- 3 cups tomato-based vegetable juice
- 2 1/4 cups chopped English hothouse cucumber (from 1 large), divided
- 1 cup chopped red onion (about 1 small), divided
- 1/4 cup extra-virgin olive oil
- 2 tablespoons finely chopped fresh basil plus additional for garnish
- 2 tablespoons plus 1 teaspoon red wine vinegar
- 2 tablespoons mayonnaise
- 3 small garlic cloves, peeled
- 2 teaspoons anchovy paste
- Purchased Parmesan croutons (optional; for garnish)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes