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Crunchy Tomato Aspic

Gadget.Cook's picture
Ingredients
  Unflavored gelatin 2 Ounce (2 Envelopes)
  Cold water 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), peeled and minced (Small Clove)
  Tomato juice 2 Cup (32 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Sugar 1 Tablespoon
  Salt 1 Teaspoon
  Hot pepper sauce 1 Dash
  Pepper 1 Dash
  Stalk celery 1 Medium, cut in 1-inch pieces
  Onion 1 Small, quartered
  Green pepper 1⁄2 , cut in 6 pieces
  Cucumber 1⁄2 , cut in 1 inch pieces
Directions

MAKING
1. In a small saucepan, soak gelatin in cold water and allow it to soften for 10 minutes.
2. Place pan over low flame and stir until the gelatin completely dissolves in the water.
3. Add the garlic, tomato and lemon juice, sugar and seasonings and stir until well blended.
4. Place the pan in the refrigerator for about 40 minutes until the liquid thickens and is semi set.
5. In the meantime, in a food processor, attach the knife blade in the bowl.
6. Coarsely chop the celery, onion, peppers and cucumber one at a time, tipping them into a large bowl.
7. When the jelly mixture has partially set, fold the veggies into it.
8. Pour mixture into a 1 quart casserole or into 4 individual jelly moulds.
9. Place the mold in the chiller until the jelly has set and is chilled.

SERVING
10. To unmold, dip the mold in a bath of luke warm water and invert onto bed of lettuce leaves on salad plate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Gelatin
Interest: 
Healthy
Preparation Time: 
40 Minutes
Servings: 
5

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