There is something fancy about a molded salad that gives off cruise-ship, or 5-star restaurant vibes, and this Gazpacho Aspic Mold does not disappoint in its taste or presentation.
1 lb. ripe tomatoes, peeled, chopped
1 small onion, chopped
1 garlic clove, crushed
1/2 teaspoon celery salt
1 teaspoon tomato paste
1 teaspoon white wine vinegar
1 (1/4-oz.) envelope of unflavored gelatin
1/4 cup cold water
Salt and black pepper to taste
1 (3-inch) length cucumber, peeled & diced
1/4 mild white or yellow onion, finely diced
1/2 green bell pepper, seeded, diced
2 celery stalks, diced
Alfalfa or other sprouts
Place tomatoes, chopped onion, garlic, celery salt, tomato paste, and vinegar in a medium saucepan. Bring to a boil: reduce heat and simmer until tomatoes are soft and have released their juice.
Press through a strainer into a 4-cup measuring cup. Set aside. In a small saucepan, sprinkle gelatin over water and let stand for about 5 minutes or until spongy. Then stir over low heat until gelatin is dissolved. Let cool, then stir into the cooled tomato mixture. You need 2-1/2 cups; add water if necessary. Season with salt and pepper. Pour into 4 individual 3/4-cup ring molds and refrigerate until set. To unmold, dip each mold up to the rim in a bowl of hot water for a few seconds, then invert onto a plate and lift off the mold. Arrange cucumber, onion, bell pepper, and celery evenly around salads; place sprouts in the center of each salad.
Makes 4 servings.
