Gazpacho Aspic Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Tomato | 1 Bottle (1l) | |
| 2 medium-size tomatoes, peeled, seeded, and finely chopped | ||
| Cucumber | 1 1/2 Cup (16 tbs), finely chopped | |
| 1/2 medium-size green pepper, seeded and chopped | ||
| Green onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), pressed | |
| 2 tablespoons olive oil or salad oil | ||
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| Mexican seasoning or chili powder | ||
| Lettuce leaves | ||
Directions
In a small pan, sprinkle gelatin over chili sauce; let stand for 5 minutes to soften.
Place over medium heat and stir until gelatin is dissolved.
Let cool to room temperature.
Into cooled gelatin mixture, stir tomatoes, cucumber, pepper, onion, garlic, oil, and vinegar.
Blend in Mexican seasoning to taste.
Pour into a 1-quart mold or 4 to 6 individual molds.
Cover and chill until firm (at least 3 hours).
Unmold on a serving plate and garnish with lettuce leaves.
Place over medium heat and stir until gelatin is dissolved.
Let cool to room temperature.
Into cooled gelatin mixture, stir tomatoes, cucumber, pepper, onion, garlic, oil, and vinegar.
Blend in Mexican seasoning to taste.
Pour into a 1-quart mold or 4 to 6 individual molds.
Cover and chill until firm (at least 3 hours).
Unmold on a serving plate and garnish with lettuce leaves.
Chef
