Jellied gazpacho salad


Ingredients 22
Servings 0
Time

Ingredients

  • 15
    ml
    gelatine
  • 45
    ml
    cold water
  • 400
    ml
    cocktail tomato juice
  • 15
    ml
    cider vinegar
  • 1
    clove garlic, crushed
  • 5
    ml
    salt
  • good grinding of black pepper
  • 10
    ml
    sugar
  • 2
    medium to large ripe tomatoes, peeled, seeded and chopped
  • 125
    ml
    cucumber, peeled, seeded and finely chopped
  • 125
    ml
    green pepper, peeled, seeded and finely chopped
  • 60
    ml
    chopped spring onion
  • SAUCE
  • 250
    ml
    thick salad dressing or mayonnaise
  • 25
    ml
    tomato sauce
  • few drops of Tabasco sauce or pinch of cayenne pepper
  • 125
    ml
    Greek yoghurt
  • lemon juice to taste
  • 185
    g
    tuna, drained
  • GARNISH
  • lettuce leaves
  • sprigs of watercress
 

Method

 
Sprinkle gelatine over cold water, then dissolve by standing in a saucepan of boiling water. Heat the tomato juice and add the gelatine together with the vinegar and garlic, as well as the salt, pepper and sugar. Allow to cool. Mix in the tomatoes, cucumber, green pepper and spring onion. Pour into a ring mould and leave in fridge to set. FOR THE SAUCE: Combine all the ingredients and process in a blender or food processor. Thin down with more yoghurt if necessary, until sauce reaches pouring consistency. Turn moulded gazpacho out on a flat serving plate and garnish with crisp lettuce leaves and watercress. Serve sauce separately.
 

Read more on: fish/seafood
 

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