Chilled Tomato Salad Soup
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Water||1 1⁄2 Cup (24 tbs)|
|Canned italian tomatoes||2 Pound (1 Can)|
|Olive oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Cucumber||1 Small, pared, quartered, and sliced thin|
|Green pepper||1 Medium, seeded and diced|
|Grated carrots||1 Cup (16 tbs)|
|Sliced radishes||1 Cup (16 tbs)|
|Thinly sliced green onions||1⁄4 Cup (4 tbs)|
|Hard cooked eggs||3 , sieved|
1 In a small saucepan,mix gelatin,sugar and salt; stir in water. Heat, stirring constantly, just until gelatin dissolves and pour into a large bowl.
2 In an electric-blender container,place the tomatoes ,cover. Beat at high speed for 1 minute, or until smooth. (Or mash tomatoes with a fork first, then beat slowly with an electric beater.)
3 Beat into the gelatin mixture along with olive oil or salad oil and lemon juice until completely blended. Chill for several hours, or until slightly thick.
4 Serve as an appetizer.