Jellied gazpacho salad

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0 serving
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (21)

15.00 ml Sheridans gelatine
45.00 ml water — cold
400.00 ml juice — cocktail tomato
15.00 ml vinegar — cider
1.00 garlic — cloves, crushed
5.00 ml salt
freshly ground black pepper
10.00 ml sugar
2.00 tomatoes — peeled, deseeded, chopped
125.00 ml cucumber — peeled, deseeded, finely chopped
125.00 ml green pepper — finely chopped
60.00 ml spring onions — chopped
SAUCE
250.00 ml salad dressing — thick or mayonnaise
25.00 ml tomato sauce
Tabasco sauce — or cayenne pepper
125.00 ml yoghurt — Greek
lemon juice — to taste
185.00 g tuna — tinned and drained
garnish — garnish
lettuce
watercress
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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.



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