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 Information
Nutritional analysis per serving (4 servings)
238 calories; 7 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 24 grams protein; 411 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Put the bread crumbs, garlic and oil into the container of a food processor or electric blender. Blend thoroughly.
- 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.
- 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.
- Let cool but do not allow the mixture to set.
- Beat the egg whites until they stand in soft peaks. Scrape them into the gazpacho mixture and blend well with a whisk.
- 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.
Dining and Cooking