Tomato Galantina

Name: Tomato Galantina
Yield: 4
Ingredients: 1 tablespoon of unsalted gelatin; 1 1/2 cups of tomato juice; 1/4 teaspoon of oregano; some ground black pepper; to taste; 1 red onion, thinly sliced; 1 stalk of celery, finely chopped

1
1 tablespoon of unsalted gelatin
2
1 1/2 cups of tomato juice
3
1/4 teaspoon of oregano
4
some ground black pepper
5
to taste
6
1 red onion, thinly sliced
7
1 stalk of celery, finely chopped

Ingredients

1
1 tablespoon of unsalted gelatin
2
1 1/2 cups of tomato juice
3
1/4 teaspoon of oregano
4
some ground black pepper
5
to taste
6
1 red onion, thinly sliced
7
1 stalk of celery, finely chopped

Directions

1
Combine 1/2 cup of tomato juice with the gelatin and let it sit for 5 minutes to soften
2
Add the remaining tomato juice along with the other ingredients, and stir in the softened gelatin
3
Stir well and strain through a fine-mesh sieve
4
Pour into individual cups or a pudding mold
5
Refrigerate until firm and serve over lettuce leaves
6
If desired, add chopped celery and oregano mixed with 1 tablespoon of chopped bell pepper to the gelatin when it starts to set
7
Let it sit for another 4 hours.