Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
261
Calories
5g
Protein
14g
Fat
32g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 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 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- 250px|right
- 8 large tomatoes, peeled
- 1 large cucumber, peeled, seeded, and finely diced
- 1 large green bell pepper, finely chopped
- 1 medium-size red onion, minced
- 3 Tbsp red wine vinegar
- 1 Tbsp olive oil
- 3 Tbsp lemon juice
- 2½ Tbsp chopped fresh parsley or 2 tsp dried basil
- Salt and fresh ground pepper to taste
- Hot pepper sauce to taste
Directions
1
1.Core the tomatoes and gently squeeze out the seeds. Coarsely chop half of the tomatoes and puree the other half in a food processor.
2
2.Combine the puree and chopped tomatoes in a large mixing bowl.
3
3.Add the remaining ingredients.
4
4.Cover and refrigerate for at least an hour before serving.
5
5.Serve chilled; garnish with herbed croutons if desired.
Recipe sourced from
fandom