← All recipes

🍽️ Fresh Tomato and Cucumber Aspic

42 kcal · 30 min · 4 servings

Ingredients

• 4 large tomatoes
• 1 tbsp chopped basil
• 1 cucumber
• 6 sheets white gelatin
• 250 ml vegetable broth
• 250 ml water
• 2 tbsp vinegar
• 1 tbsp granulated broth
• salt
• pepper (from the mill)
• basil
• nasturtium flowers

Instructions

1. 1. Briefly pour boiling water over the tomatoes.
2. 2. Peel the skin off the tomatoes.
3. 3. Remove the core of the tomatoes.
4. 4. Dice the tomato flesh into fine cubes.
5. 5. Season the tomato cubes with salt and pepper.
6. 6. Fold the chopped basil into the tomatoes.
7. 7. Wash the cucumber thoroughly.
8. 8. Remove the ends of the cucumber.
9. 9. Grate the cucumber finely.
10. 10. Season the grated cucumber with salt and pepper.
11. 11. Soak the gelatin in cold water.
12. 12. Heat the vegetable broth together with water and vinegar.
13. 13. Stir the granulated broth into the hot liquid.
14. 14. Season the broth with pepper and salt.
15. 15. Squeeze the soaked gelatin well.
16. 16. Dissolve the gelatin in the hot broth.
17. 17. Let the jelly liquid cool down slightly.
18. 18. Take one third of the cooled jelly liquid.
19. 19. Mix this third with the seasoned tomatoes.
20. 20. Mix the remaining part of the jelly liquid with the cucumbers.
21. 21. Fill the molds one third full with the cucumber mixture.
22. 22. Layer the tomato mixture on top of the cucumbers.
23. 23. Top off the molds with cucumbers at the end.
24. 24. Place the molds in the refrigerator for a few hours.
25. 25. Let the aspic set completely there.
26. 26. Dip the molds briefly in hot water before serving.
27. 27. Turn the aspics out of the molds.
28. 28. Place the aspics on plates with basil leaves.
29. 29. Decorate the aspics with cress flowers.

Nutrition per serving

• kcal: 42
• Protein: 4 g · Fett/Fat: 0 g · Carbs: 5 g