Gaspacho À Alentejana (Gazpacho Alentejo'S Way)

1. In a pestle and mortar smash garlic cloves with salt. Put the resulting paste in a terrine. Add olive oil and vinegar and season with pepper.

2. Puree one tomato in the blender. Add to the terrine. Cut in small dices the other tomato, green pepper and cucumber and add to the terrine. Pour 1 1/2 liter of iced water. Season with oreganos and add bread cut up in dices. Wait 15 minutes and eat. Good to acompaign fried fish, presunto or chouriço.

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Nutrient	Quantity
Total fats	42.7634 g
Protein	47.0555 g
Carbohydrates	33.2863 g
Energy	692.2449 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.367 g
Water	820.3498 g
Aspartic acid	1.0723 g
Calcium, Ca	325.4689 mg
Lutein + zeaxanthin	266.005 g
Fiber, total dietary	7.4635 g
Fatty acids, total saturated 22:0	0.0522 g
Carotene, beta	2045.8263 g
Niacin	5.3073 mg
Vitamin A, RAE	248.7236 g
Arginine	0.1995 g
Riboflavin	0.554 mg
Tocopherol, beta	0.0498 mg
Fatty acids, total saturated 20:1	0.126 g
Glutamic acid	2.632 g
Sodium, Na	212.4849 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5437 g
Total lipid (fat)	42.7634 g
Manganese, Mn	0.783 mg
Fructose	1.4209 g
Proline	0.1498 g
Fatty acids, total saturated 16:0	4.9121 g
Sucrose	0.0976 g
Choline, total	183.7558 mg
Sugars, total	24.4244 g
Serine	0.2233 g
Fatty acids, total saturated 18:0	0.9074 g
Fatty acids, total saturated 20:4 undifferentiated	0.104 g
Vitamin B-6	0.8649 mg
Selenium, Se	35.9596 g
Ash	5.6926 g
Fatty acids, total saturated 18:1 undifferentiated	29.175 g
Pantothenic acid	2.9072 mg
Phenylalanine	0.2457 g
Copper, Cu	1.0599 mg
Betaine	0.167 mg
Thiamin	0.6203 mg
Retinol	60 g
Methionine	0.0623 g
Iron, Fe	6.2677 mg
Carbohydrate, by difference	33.2863 g
Phosphorus, P	542.0804 mg
Folate, total	89.6657 g
Tocopherol, gamma	0.3517 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.046 g
Alanine	0.2228 g
Cholesterol	100 mg
Valine	0.2055 g
Fatty acids, total saturated 18:2 undifferentiated	4.4954 g
Glycine	0.1967 g
Carotene, alpha	442.3545 g
Glucose (dextrose)	1.3041 g
Fatty acids, total saturated 14:0	0.0066 g
Zinc, Zn	2.5965 mg
Isoleucine	0.1853 g
Maltose	0.0052 g
Fatty acids, total polyunsaturated	5.1018 g
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	0.2794 g
Tocotrienol, alpha	0.0208 mg
Vitamin A, IU	3995.3175 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.024 g
Folate, DFE	89.6657 g
Tryptophan	0.0601 g
Vitamin C, total ascorbic acid	187.6509 mg
Phytosterols	103.49 mg
Fatty acids, total saturated 20:0	0.1677 g
Starch	0.4316 g
Tyrosine	0.1279 g
Vitamin B-12	2 g
Vitamin K (phylloquinone)	93.1347 g
Fatty acids, total saturated	6.0597 g
Histidine	0.1098 g
Fatty acids, total monounsaturated	29.8957 g
Threonine	0.1986 g
Folate, food	89.6657 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Cryptoxanthin, beta	18.735 g
Vitamin E (alpha-tocopherol)	9.154 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.066 g
Magnesium, Mg	110.418 mg
Lysine	0.2817 g
Potassium, K	1800.9005 mg
Cystine	0.0974 g
Fluoride, F	2.166 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	3 tablespoons	358.02	0	40.5
Tomato	2	124.1379	27.5262	1.0795
Vinegar	3 tablespoons	9.387	0.4157	0
Cucumber	0.5	7.8	1.8876	0.0572
Pepper	0	0	0	0
Rock salt	1.5 1/2	178	0	1
Garlic Clove	3	178	0	1
green pepper	0.5	14.9	3.4568	0.1267
oregano leaf	0	178	0	1
ice water juice	1.5 1/2	178	0	1