Gazpacho Aspic Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodInterest Group,

Ingredients

 Unflavored gelatin2 Tablespoon
 Water1⁄4 Cup (4 tbs)
 Water3⁄4 Cup (12 tbs)
 Ripe tomatoes1 Pound
 Chopped bell pepper1⁄2 Cup (8 tbs)
 Garlic2 Clove (10 gm), juiced
 Chopped onions1⁄2 Cup (8 tbs)
 Watercress leaves2 Tablespoon (With No Stems)
 Chopped parsley2 Tablespoon
 Fresh lemon juice2 Tablespoon
 Cider vinegar2 Tablespoon
 Black pepper To Taste
 Cayenne To Taste
 Sea salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 276 Calories from Fat 14

% Daily Value*

Total Fat 2 g2.5%

Saturated Fat 0.32 g1.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 427.3 mg17.8%

Total Carbohydrates 38 g12.7%

Dietary Fiber 10 g39.8%

Sugars 18.3 g

Protein 34 g67.4%

Vitamin A 158.8% Vitamin C 314.2%

Calcium 19.3% Iron 24.9%

*Based on a 2000 Calorie diet

Directions

Soak gelatin in 1/4 cup water.
Bring other 3/4 cup water to boil; add gelatin and stir well to dissolve.
Let cool.
Add all the remaining ingredients.
Pour into 6 individual molds.
Refrigerate.
Serve on lettuce leaf with orange whip dressing.
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