Cold Tomato Soup with Gelatin

Name: Cold Tomato Soup with Gelatin
Yield: 6
Ingredients: 1 large tomato, peeled; 1 medium cucumber, seeded; 1/2 green pepper, seeded; 1 small onion, finely chopped; 1 tablespoon unflavored gelatin, dissolved in 1 1/4 cups of water; 3 1/2 cups tomato juice; 2 tablespoons red wine vinegar; 1 minced garlic clove; 3/4 teaspoon salt; a pinch of black pepper

1
1 large tomato, peeled
2
1 medium cucumber, seeded
3
1/2 green pepper, seeded
4
1 small onion, finely chopped
5
1 tablespoon unflavored gelatin, dissolved in 1 1/4 cups of water
6
3 1/2 cups tomato juice
7
2 tablespoons red wine vinegar
8
1 minced garlic clove
9
3/4 teaspoon salt
10
a pinch of black pepper

Ingredients

1
1 large tomato, peeled
2
1 medium cucumber, seeded
3
1/2 green pepper, seeded
4
1 small onion, finely chopped
5
1 tablespoon unflavored gelatin, dissolved in 1 1/4 cups of water
6
3 1/2 cups tomato juice
7
2 tablespoons red wine vinegar
8
1 minced garlic clove
9
3/4 teaspoon salt
10
a pinch of black pepper

Directions

1
Cut the tomato, cucumber, green pepper, and onion
2
Reserve the juices that release from the vegetables, adding enough water to make 1/3 cup of liquid
3
Set aside the cut vegetables
4
Soak the gelatin in the liquid and let it rest for 5 minutes
5
Heat the tomato juice until simmering
6
Remove from heat and combine with the dissolved gelatin, stirring until completely dissolved
7
Add the vinegar, garlic, salt, and black pepper
8
Refrigerate until slightly thickened
9
Combine the cut vegetables and gelatin mixture in a mold, lightly greased with oil
10
Refrigerate until firm
11
Serve 6-8 portions.