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Gazpacho Aspic Recipe
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Tomato based chili sauce||10 Ounce (1 Bottle)|
|Tomatoes||2 Medium, peeled, seeded, and finely chopped|
|Peeled chopped cucumber||1 1⁄2 Cup (24 tbs)|
|Green pepper||1⁄2 Medium, seeded and chopped|
|Chopped green onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Olive oil/Salad oil||2 Tablespoon|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Mexican seasoning/Chili powder||To Taste|
Serving size: Complete recipe
Calories 744 Calories from Fat 280
% Daily Value*
Total Fat 32 g48.7%
Saturated Fat 4.4 g22.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3863.5 mg161%
Total Carbohydrates 82 g27.5%
Dietary Fiber 26.5 g106.1%
Sugars 43.8 g
Protein 27 g53.9%
Vitamin A 220.7% Vitamin C 315.9%
Calcium 18.3% Iron 33.6%
*Based on a 2000 Calorie diet
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.