Chilled Tomato Salad Soup Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Sugar | 1 Tablespoon | |
| Salt | 3 Teaspoon | |
| Water | 1 1/2 Cup (16 tbs) | |
| Italian tomatoes | 1 Can (10oz) | |
| 1/4 cup olive oil or vegetable oil | ||
| Lemon juice | 2 Tablespoon | |
| 1 small cucumber, pared, quartered, and sliced thin | ||
| 1 medium-size green pepper, seeded and diced | ||
| Carrots | 1 Cup (16 tbs), grated | |
| Radishes | 1 Cup (16 tbs), sliced | |
| Green onions | 1/4 Cup (16 tbs), thinly sliced | |
| 3 hard-cooked eggs, sieved | ||
Directions
MAKING
1 In a small saucepan,mix gelatin,sugar and salt; stir in water. Heat, stirring constantly, just until gelatin dissolves and pour into a large bowl.
2 In an electric-blender container,place the tomatoes ,cover. Beat at high speed for 1 minute, or until smooth. (Or mash tomatoes with a fork first, then beat slowly with an electric beater.)
3 Beat into the gelatin mixture along with olive oil or salad oil and lemon juice until completely blended. Chill for several hours, or until slightly thick.
SERVING
4 Serve as an appetizer.
1 In a small saucepan,mix gelatin,sugar and salt; stir in water. Heat, stirring constantly, just until gelatin dissolves and pour into a large bowl.
2 In an electric-blender container,place the tomatoes ,cover. Beat at high speed for 1 minute, or until smooth. (Or mash tomatoes with a fork first, then beat slowly with an electric beater.)
3 Beat into the gelatin mixture along with olive oil or salad oil and lemon juice until completely blended. Chill for several hours, or until slightly thick.
SERVING
4 Serve as an appetizer.
Chef
