2 tablespoons of unflavored gelatin (20g)
3/4 cup of chicken or vegetable broth
2 large cucumbers, peeled and seeded, cut into strips
1 cup of low-fat yogurt
2 tablespoons of lemon juice
a few drops of hot pepper sauce
3 green onions, chopped (white part used in the mousse, green part used in the sauce)
1 tablespoon of chopped parsley or cilantro
For the sauce:
1 kg of diced tomatoes
1 tablespoon of olive oil
2 tablespoons of lemon juice
a few drops of hot pepper sauce
1 minced garlic clove
1 tablespoon of chopped parsley or cilantro
2 tablespoons of unflavored gelatin (20g)
3/4 cup of chicken or vegetable broth
2 large cucumbers, peeled and seeded, cut into strips
1 cup of low-fat yogurt
2 tablespoons of lemon juice
a few drops of hot pepper sauce
3 green onions, chopped (white part used in the mousse, green part used in the sauce)
1 tablespoon of chopped parsley or cilantro
For the sauce:
1 kg of diced tomatoes
1 tablespoon of olive oil
2 tablespoons of lemon juice
a few drops of hot pepper sauce
1 minced garlic clove
1 tablespoon of chopped parsley or cilantro
In a small bowl, soften the gelatin in 1/4 cup of broth
Bring the remaining broth to a boil in a saucepan
Add the softened gelatin and stir until dissolved. Reserve
Blend the cucumbers, yogurt, lemon juice, hot pepper sauce, white part of the green onions, and cilantro or parsley in a liquidizer or processor
Add the gelatin and blend until well mixed
Pour into a 20cm diameter mold and refrigerate until firm, at least 2 hours
For the sauce: combine the tomatoes, olive oil, lemon juice, hot pepper sauce, garlic, green part of the green onions, and cilantro or parsley
Refrigerate
When serving, run a knife around the edge to loosen the mousse
Dip the bottom of the mold in warm water for a few seconds, then invert
Serve the sauce on the side
Serves 12.
