Jellied Clam And Vegetable Soup
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Clam juice||1 Cup (16 tbs)|
|Worcestershire sauce||1⁄4 Teaspoon|
|Chopped tomato||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Grated raw carrot||1⁄2 Cup (8 tbs)|
|Grated cucumber||1⁄4 Cup (4 tbs)|
|Minced parsley||2 Tablespoon|
|Chopped green onion||2 Tablespoon|
Add gelatin to cold water and let stand 5 minutes.
Heat clam juice.
Remove from heat.
Add soaked gelatin and stir until gelatin is dissolved.
Stir in Worcestershire sauce, salt, pepper and cayenne.
Chill by setting in ice water until mixture begins to set.
Fold in tomato, green pepper, carrot, cucumber, parsley and onion.
Chill until set.
Break up mixture by stirring lightly with a fork at serving time.
Spoon into chilled soup cups.
Garnish with lemon wedges.