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Gazpacho Aspic

WholeFood.Chef's picture
  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

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.
Serve on lettuce leaf with orange whip dressing.

Recipe Summary

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 276 Calories from Fat 14

% Daily Value*

Total Fat 2 g2.5%

Saturated Fat 0.32 g1.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 427.3 mg17.8%

Total Carbohydrates 38 g12.7%

Dietary Fiber 10 g39.8%

Sugars 18.3 g

Protein 34 g67.4%

Vitamin A 158.8% Vitamin C 314.2%

Calcium 19.3% Iron 24.9%

*Based on a 2000 Calorie diet


Gazpacho Aspic Recipe