Jellied Gazpacho Recipe
Ingredients
1 can (1 quart
14 ounces) tomato juice
2 envelopes unfavored gelatin
4 tomatoes, peeled, seeded, and chopped
1 cucumber, peeled, seeded, and chopped
1/2 green pepper, seeded and cut into dice
1/4 cup grated onion
4 tablespoons olive oil
4 tablespoons wine vinegar
1 clove garlic, crushed
6-8 drops hot pepper sauce
Freshly ground black pepper
Salt
Directions
1. Heat the tomato juice, add the gelatin, stir until dissolved, and set aside to cool.
2 Combine the tomatoes, cucumber, green pepper, and onion and add to the tomato juice
3 Stir in the oil and vinegar, add garlic, hot pepper sauce, and salt and black pepper to taste Mix well and chill thoroughly, preferably overnight
2 Combine the tomatoes, cucumber, green pepper, and onion and add to the tomato juice
3 Stir in the oil and vinegar, add garlic, hot pepper sauce, and salt and black pepper to taste Mix well and chill thoroughly, preferably overnight
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