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Jellied Gazpacho

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Ingredients
  Tomato juice 1 43⁄100 Quart (One 1 Quart 14 Ounce Can)
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Tomatoes 4 , peeled, seeded and chopped
  Cucumber 1 , peeled, seeded and chopped
  Green pepper 1⁄2 , seeded and cut into dice
  Grated onion 1⁄4 Cup (4 tbs)
  Olive oil 4 Tablespoon
  Wine vinegar 4 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Hot pepper sauce 8 Drop
  Ground black pepper 1
  Salt To Taste
Directions

1. Heat the tomato juice, add the gelatin, stir until dissolved, and set aside to cool.
2 Combine the tomatoes, cucumber, green pepper, and onion and add to the tomato juice
3 Stir in the oil and vinegar, add garlic, hot pepper sauce, and salt and black pepper to taste Mix well and chill thoroughly, preferably overnight

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Dish: 
Soup
Interest: 
Everyday

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