JELLIED GAZPACHO 

INGREDIENTS:

• 2 tomatoes 

• 1 small green pepper 

• 1 cucumber 

• 1 onion 

• 2 cups tomato juice 

• 1 tablespoon tomato paste 

• salt, 

• pepper pinch sugar 

• 1½ tablespoons gelatine 

• 3 tablespoons water 

 JELLIED GAZPACHO RECIPE:

Peel and roughly chop tomatoes roughly chop pepper, peel and slice half the cucumber, and chop onion. Place vegetables in blender or processor, and process until finely chopped. Combine vegetables, tomato juice, and tomato paste 

Season with salt, pepper, and sugar Sprinkle gelatine over water, dissolve over hot water, and stir into tomato mixture Pour into a lightly oiled 20cm ring tin. Refrigerate until set. Turn onto a serving dish, decorate with remaining cucumber 

Serves 6 to 8 

Also Read:  SPINACH AND PISTACHIO MOUSSE