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Gazpacho Aspic

WholeFood.Chef's picture
Ingredients
  Unflavored gelatin 2 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Water 3⁄4 Cup (12 tbs)
  Ripe tomatoes 1 Pound
  Chopped bell pepper 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), juiced
  Chopped onions 1⁄2 Cup (8 tbs)
  Watercress leaves 2 Tablespoon (With No Stems)
  Chopped parsley 2 Tablespoon
  Fresh lemon juice 2 Tablespoon
  Cider vinegar 2 Tablespoon
  Black pepper To Taste
  Cayenne To Taste
  Sea salt To Taste
Directions

Soak gelatin in 1/4 cup water.
Bring other 3/4 cup water to boil; add gelatin and stir well to dissolve.
Let cool.
Add all the remaining ingredients.
Pour into 6 individual molds.
Refrigerate.
Serve on lettuce leaf with orange whip dressing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American

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