Gazpacho Mousse
Published January 10, 1987
- Total Time
- 25 minutes, plus overnight refrigeration
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Ingredients
½ cup fine fresh bread crumbs
1 teaspoon finely minced garlic
2 tablespoons virgin olive oil
¾ cup peeled, seeded and finely diced tomatoes
¾ cup peeled, seeded and finely diced cucumber
2 tablespoons red-wine vinegar
2 tablespoons finely chopped scallion
4 tablespoons cored, seeded, finely diced sweet red pepper
½ cup tomato juice
1 teaspoon sugar
2 tablespoons chopped fresh basil, loosely packed
1 envelope granular gelatin
3 egg whites, about one-third cup
Nutritional analysis per serving (4 servings)
8 grams carbs; 113 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 2 grams fiber; 115 milligrams sodium; 5 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the bread crumbs, garlic and oil into the container of a food processor or electric blender. Blend thoroughly.
- Step 2
Add one-half cup of diced tomatoes, one-half cup diced cucumber, the vinegar, chopped scallion, diced red pepper, the tomato juice, sugar and half the basil and blend as smoothly as possible. Scrape the liquid into a mixing bowl and add the remaining tomatoes, cucumber, onion, red pepper and basil. Blend well.
- Step 3
Pour about one-fourth cup of the sauce into a saucepan and add the gelatin. Cook, stirring, over very low heat until the gelatin dissolves. Combine the gazpacho with the gelatin mixture and blend well.
- Step 4
Let cool but do not allow the mixture to set.
- Step 5
Beat the egg whites until they stand in soft peaks. Scrape them into the gazpacho mixture and blend well with a whisk.
- Step 6
Lightly oil the inside of four individual half-cup souffle dishes, ramekins or other molds. Spoon or ladle equal portions of the gazpacho mixture into each mold. Cover with plastic wrap and refrigerate overnight. To serve, run a knife around the inside of each mold. Sit the molds briefly in a basin of warm water. Wipe off the bottom of the molds, and invert each on a plate.
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