Gazpacho in a Galantine

Name: Gazpacho in a Galantine
Yield: 8
Ingredients: 2 tablespoons of unflavored gelatin; 2 cups of tomato puree; 1/3 cup of white vinegar; Some spoonfuls of pepper sauce; 2 medium tomatoes, seeded and chopped; 1 cup of diced cucumber; 1 cup of chopped green pepper; 1/4 cup of chopped onion; 1/4 cup of finely chopped chili peppers

1
2 tablespoons of unflavored gelatin
2
2 cups of tomato puree
3
1/3 cup of white vinegar
4
Some spoonfuls of pepper sauce
5
2 medium tomatoes, seeded and chopped
6
1 cup of diced cucumber
7
1 cup of chopped green pepper
8
1/4 cup of chopped onion
9
1/4 cup of finely chopped chili peppers

Ingredients

1
2 tablespoons of unflavored gelatin
2
2 cups of tomato puree
3
1/3 cup of white vinegar
4
Some spoonfuls of pepper sauce
5
2 medium tomatoes, seeded and chopped
6
1 cup of diced cucumber
7
1 cup of chopped green pepper
8
1/4 cup of chopped onion
9
1/4 cup of finely chopped chili peppers

Directions

1
Soak the gelatin in 1/2 cup of cold water
2
Mix together the tomato puree, vinegar, and pepper sauce
3
Heat it over low heat, stirring until the gelatin dissolves
4
Chill it until it thickens slightly (like a soft-boiled egg white)
5
Add the chopped tomatoes, cucumber, green pepper, onion, chili peppers, and mix well
6
Pour the mixture into a ring mold with a capacity of 6 cups
7
Chill it until it firms up
8
Dismount and garnish with lettuce leaves
9
Serves 8.