Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
245
Calories
4g
Protein
14g
Fat
27g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 3 large tomatoes, quartered
- 2 cups cucumber, chopped
- 1 cup onion, chopped
- 1 cup green bell pepper, seeded and chopped
- 2 tablespoon red wine vinegar
- 2 teaspoons olive oil
- 1 clove garlic, chopped
- 1 cup water
- Salt and pepper to taste
Directions
1
1.Place tomatoes, cucumber, onion, bell pepper, vinegar, oil and garlic in a food processor and process until desired consistency.
2
2.Place vegetable mixture in a serving bowl, add water and stir thoroughly.
3
3.Cover and refrigerate for at least 1 hour.
4
4.Add salt and pepper to taste.
Recipe sourced from
fandom