Dilled Cucumber Aspic
Updated October 11, 2023
- Total Time
- 30 minutes
- Prep Time
- 25 minutes
- Cook Time
- 5 minutes
- Rating
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Ingredients
1 ½ cups coarsely chopped, peeled and seeded cucumber
⅓ 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 ¼ cups water
Salt and freshly ground black pepper
Dill sprigs for garnish
Nutritional analysis per serving (4 servings)
3 grams carbs; 21 calories; 1 gram fiber; 341 milligrams sodium; 2 grams protein; 1 gram 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
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.
- Step 2
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.
- Step 3
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.
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