5 small ripe tomatoes (500g), peeled and seeded, diced
2 medium onions (200g), diced
1 minced garlic clove
1 teaspoon of paprika
1/2 teaspoon of salt
A pinch of nutmeg
A sprig of bay leaves
A teaspoon of ground black pepper wrapped in cheesecloth
1 envelope of unflavored gelatin (12g)
1/3 cup of water (80ml)
1 tablespoon of vinegar
3 tablespoons of lemon juice
Oil for greasing
2 cups of parsley leaves (90g) for garnish
5 small ripe tomatoes (500g), peeled and seeded, diced
2 medium onions (200g), diced
1 minced garlic clove
1 teaspoon of paprika
1/2 teaspoon of salt
A pinch of nutmeg
A sprig of bay leaves
A teaspoon of ground black pepper wrapped in cheesecloth
1 envelope of unflavored gelatin (12g)
1/3 cup of water (80ml)
1 tablespoon of vinegar
3 tablespoons of lemon juice
Oil for greasing
2 cups of parsley leaves (90g) for garnish
In a medium saucepan, covered, cook the tomato, onion, garlic, paprika, salt, nutmeg, bay leaves, and black pepper over low heat until the onion and tomato are tender (about 10 minutes)
Remove from heat and discard the cheesecloth
In a small refrigerator-safe bowl, sprinkle gelatin over water and let it hydrate for about 5 minutes
Heat over low heat, stirring until the gelatin dissolves
In a blender, blend the tomato mixture until smooth
Strain through a fine-mesh sieve into a bowl with a capacity of 2 1/2 cups (600ml)
Add vinegar and lemon juice, and if necessary, add water to fill the bowl
Mix in the gelatin well
Grease a mold with oil, about 16cm in diameter and 7.5cm in height
Pour in the tomato mixture
Refrigerate until firm (about 3 hours)
Demold onto a plate, garnish the center with parsley, and serve
20 calories per serving
