Jellied Gazpacho Recipe
Ingredients
| Tomato juice | 4 Cup (16 tbs), chilled | |
| 2 envelopes unflavored gelatin | ||
| Low fat yogurt | 1 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| 1 pound tomatoes, peeled, seeded, and chopped | ||
| 1 small cucumber, pared, seeded, and chopped | ||
| Green pepper | 1 Medium, chopped | |
| Shredded carrot | 1/3 Cup (16 tbs) | |
| 2 tablespoons minced red onion | ||
| Celery | 1/2 Cup (16 tbs), finley chopped | |
| Lemon juice | 3 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Chili powder | 1/8 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
Directions
Pour 1/2 cup of the tomato juice into a small saucepan.
Sprinkle the gelatin over the juice; let stand 5 minutes.
Set over low heat, stirring constantly, until gelatin is dissolved (about 3 minutes).
Pour mixture and remaining tomato juice into a large mixing bowk refrigerate until slightly thickened, but not set.
Mix yogurt and garlic; refrigerate covered.
Stir vegetables, lemon juice, salt, pepper, chili powder, and 2 garlic cloves into tomato mixture.
Mix well.
Spoon tomato mixture into 6 individual soup bowls or a 2-quart bowl.
Refrigerate covered until mixture has set (about 4 hours).
Unmold on salad greens and serve with the garlic yogurt.
Sprinkle the gelatin over the juice; let stand 5 minutes.
Set over low heat, stirring constantly, until gelatin is dissolved (about 3 minutes).
Pour mixture and remaining tomato juice into a large mixing bowk refrigerate until slightly thickened, but not set.
Mix yogurt and garlic; refrigerate covered.
Stir vegetables, lemon juice, salt, pepper, chili powder, and 2 garlic cloves into tomato mixture.
Mix well.
Spoon tomato mixture into 6 individual soup bowls or a 2-quart bowl.
Refrigerate covered until mixture has set (about 4 hours).
Unmold on salad greens and serve with the garlic yogurt.
Chef
