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Jellied Gazpacho

Gourmet.station's picture
  Tomato juice 4 Cup (64 tbs), chilled
  Unflavored gelatin envelope 2 Tablespoon
  Low fat yogurt 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Tomatoes 1 Pound, peeled, seeded, and chopped
  Cucumber 1 Small, peeled, seeded, and chopped
  Green pepper 1 Medium, chopped
  Shredded carrot 1⁄3 Cup (5.33 tbs)
  Minced red onion 2 Tablespoon
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Fresh lemon juice 3 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Chili powder 1⁄8 Teaspoon
  Garlic 2 Clove (10 gm), minced

Pour 1/2 cup of the tomato juice into a small saucepan.
Sprinkle the gelatin over the juice; let stand 5 minutes.
Set over low heat, stirring constantly, until gelatin is dissolved (about 3 minutes).
Pour mixture and remaining tomato juice into a large mixing bowk refrigerate until slightly thickened, but not set.
Mix yogurt and garlic; refrigerate covered.
Stir vegetables, lemon juice, salt, pepper, chili powder, and 2 garlic cloves into tomato mixture.
Mix well.
Spoon tomato mixture into 6 individual soup bowls or a 2-quart bowl.
Refrigerate covered until mixture has set (about 4 hours).
Unmold on salad greens and serve with the garlic yogurt.

Recipe Summary

Side Dish

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