spanish

Roasted Red Pepper and Almond Salmorejo

Name: Roasted Red Pepper and Almond Salmorejo
Yield: 1 serving
Cuisine: spanish
Ingredients: 176 g roasted red bell pepper (jarred, drained); 220 g ripe tomato; 71 g stale bread; 22 g olive oil; 4 g garlic; 13 g sherry vinegar; 44 g hard-boiled egg; 18 g almonds (chopped); 2 g salt

This roasted dish pairs roasted red bell pepper with almonds, ripe tomato and stale bread. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Heart friendly Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

20 g Protein

60 g Carbohydrates

38 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

176g roasted red bell pepper (jarred, drained) 55 kcal
220g ripe tomato 40 kcal
71g stale bread 188 kcal
22g olive oil 194 kcal
4g garlic 6 kcal
13g sherry vinegar 2 kcal
44g hard-boiled egg 63 kcal
18g almonds (chopped) 104 kcal
2g salt 0 kcal

Cooking instructions

stale bread
Toast the bread lightly if it is very fresh, then tear into pieces.
roasted red bell pepper (jarredripe tomatostale breadgarlicsherry vinegarsalt
In a blender, combine roasted red pepper, tomato, garlic, bread, sherry vinegar, and salt. Blend smooth.
olive oil
With the blender running, drizzle in olive oil to emulsify until creamy.
sherry vinegarsalt
Chill 20 minutes if desired. Taste and adjust vinegar and salt.
hard-boiled eggalmonds (chopped)
Serve in a bowl topped with chopped hard-boiled egg and almonds.