DILLED CUCUMBER ASPIC

Dilled Cucumber Aspic image

Provided by Florence Fabricant

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups coarsely chopped, peeled and seeded cucumber
1/3 cup chopped green pepper
2 scallions, chopped
2 tablespoons minced fresh dill
1 clove garlic, peeled and chopped
3 tablespoons tarragon vinegar
1 envelope plain gelatin
1 1/4 cups water
Salt and freshly ground black pepper
Dill sprigs for garnish

Steps:

Combine the cucumber, green pepper, scallions, dill and garlic in a food processor and process until nearly a puree. A little texture is welcome. Stir in the vinegar.
Soften the gelatin in one-quarter cup of the water in a metal measuring cup, place the cup in a pan of simmering water and cook gently until the gelatin has dissolved. Heat the remaining water in a saucepan, add the dissolved gelatin and cook just until the gelatin has dissolved in the water.
Stir the gelatin mixture into the cucumber mixture. Season with salt and pepper. Transfer to a two-cup mold or bowl or to individual half-cup molds, refrigerate and chill until set.

Nutrition Facts : @context http, Calories 21, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 346 milligrams, Sugar 1 gram