Cooking and Tips

Jellied Gazpacho

Okay, so its tomato aspic. A very good tomato aspic, though. Im proud to say that everything but the salt, vinegar, and gelatine (okay, and the olive garnish) came from our garden. 

I didnt have any white wine vinegar, only balsamic. Which was fine for flavour, but left the aspic looking a bit murky.

6 to 8 servings
45 minutes prep time; at least 2 hours to set


Make the Tomato Broth:
2 cups diced tomatoes
1 stalk celery
1 cup water
1/2 teaspoon salt

Put the tomatoes, celery and water into a pot, and bring to a boil. Simmer for 15 to 20 minutes, until soft, then strain through a fine seive. You should have 2 cups of liquid when finished; add a little vegetable broth or water if you are short.

Make the Gazpacho:
2 tablespoons white wine vinegar
1 tablespoon powdered gelatine
1 large cucumber (cups chopped)
1 small stalk celery, with the leaves
3 tablespoons chopped green pepper
2 sprigs parsley
1 small clove of garlic

Put the vinegar in a mixing bowl, and sprinkle the gelatine over it.

Peel the cucumber, if it warrants it, and cut it up roughly. Trim and chop the celery, pepper, parsley and garlic. You can chop it all fairly finely by hand, or put it in a food processor and chop finely, but do leave some texture.

Bring the tomato broth up to a boil, then mix it with the vinegar and gelatine until the gelatine is completely dissolved. Mix in the chopped vegetables and pour the mixture into a 4 cup mold. Chill until set.





Last year at this time I made Peach Jelly.