4 Serves
20 Mins
Roughly chop the tomatoes, cucumber, onion, and garlic using a chefs knife on a cutting board.
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SpanishVitamin E
5 mg / 15 mgVitamin K
43 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
61 µg / 400 µgCalcium
51 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
90 mg / 1,250 mgPotassium
654 mg / 4,700 mgSodium
699 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
5 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Place the chopped vegetables, stale bread, extra virgin olive oil, and sherry vinegar into a blender and process until smooth.
Season the mixture with salt and pepper to taste, then chill in the refrigerator before serving.
26
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Tunisian