2 tablespoons of unsweetened gelatin
1/4 cup of dry white wine
1 cup of tomato juice
2 cups of beef broth
1/2 cup of peeled and diced cucumber
3 tablespoons of chopped green or red bell pepper
1 cup of finely chopped lingua (can use leftovers)
2 tablespoons of lemon juice
1 tablespoon of fresh parsley, chopped
salt and black pepper to taste
sprigs of thyme for garnish
2 tablespoons of unsweetened gelatin
1/4 cup of dry white wine
1 cup of tomato juice
2 cups of beef broth
1/2 cup of peeled and diced cucumber
3 tablespoons of chopped green or red bell pepper
1 cup of finely chopped lingua (can use leftovers)
2 tablespoons of lemon juice
1 tablespoon of fresh parsley, chopped
salt and black pepper to taste
sprigs of thyme for garnish
Soak the gelatin in the wine
Stir until it dissolves
Combine the tomato juice and broth
Chill in the refrigerator until partially firm
Mix the remaining ingredients with this gelatin
Pour into a 1.5 liter mold, preferably with a hole in the middle
Chill in the refrigerator until firm
Unmold over thyme sprigs if desired
Serves 6 people.
