Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
156
Calories
5g
Protein
1g
Fat
29g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- =
- 1/2 cucumber, cut into chunks
- 4 ripe medium tomatoes (i use
- roma tomatoes)
- 1/2 bell pepper, cored, seeded
- and cut into chunks
- 1/4 yellow onion, cut into
- chunks
- 1 clove garlic, chopped
- 3 tbsp wine vinegar
- pn oregano
- salt and pepper to taste
- =
Directions
1
Put everything in a blender, and puree. Refrigerate 15 minutes, or until cold. Variations include substituting yellow tomatoes, red bell peppers, or balsamic vinegar, or adding a few sprigs of fresh basil.
Recipe sourced from
fandom