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Roasted Red Pepper and Almond Salmorejo

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
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

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

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