Description
A light refreshing appetizer with a spicy taste and crunchy pieces of zucchini. To help cope with summer heat and will not harm the figure.
Ingredients
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The juice of a freshly squeezed
200 ml
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Zucchini
100 g
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Gelatin
8 g
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Green onions
3 piece
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Lemon juice
1 Tbsp
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Black pepper
-
Salt
-
Spices
-
Tomato paste
50 g
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Sugar
Cooking
We need to obtain 200 ml of tomato juice. In order to get this amount of juice I needed 12 large cherry tomatoes weighing about 300 g.
One-third of tomato juice, add gelatin and leave to swell for the amount of time specified on the package.
Cut off from the tavern gold piece and clean it from the skin. Instead of zucchini you can use zucchini.
Zucchini cut into small cubes, also chop the green onions. Mix with 1 tbsp of lemon juice.
To the tomato juice add the spices and tomato paste. Of the spices I took dried Basil, paprika, black pepper and hot red pepper. Add sugar and salt to taste.
Heated tomato juice with the gelatin, stirring to dissolve the gelatin. To boil not to bring. Pour in the dissolved gelatin in a thin stream to the tomato juice with vigorous stirring, to both mass evenly combined. Put tomato jelly for a short time in the refrigerator, so it grabbed a little and thickened.
To the tomato jelly, add vegetable mixture, mix thoroughly.
Spread the weight of any tins, put a few hours in the fridge. In order successfully to remove the frozen jelly from glass containers, put them for a few minutes in hot water, then turn over on a dish and they will easily depart from the walls of the mold.
Recommend to serve an appetizer with fresh herbs and soft cheese, e.g., mozzarella, Adygea or Suluguni, it's delicious!
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