Gazpacho Mousse

Name: Gazpacho Mousse
Total time: 25 min
Yield: Four servings
Ingredients: 1/2 cup fine fresh bread crumbs; 1 teaspoon finely minced garlic; 2 tablespoons virgin olive oil; 3/4 cup peeled, seeded and finely diced tomatoes; 3/4 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; 1/2 cup tomato juice; 1 teaspoon sugar; 2 tablespoons chopped fresh basil, loosely packed; 1 envelope granular gelatin; 3 egg whites, about one-third cup

By Craig Claiborne and Pierre Franey

Total Time: 25 minutes, plus overnight refrigeration
Rating: 4(18)
Comments: Read comments

Featured in: FOOD; A Menagerie of Delights

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Ingredients

Yield:Four servings

½cup fine fresh bread crumbs
1teaspoon finely minced garlic
2tablespoons virgin olive oil
¾cup peeled, seeded and finely diced tomatoes
¾cup peeled, seeded and finely diced cucumber
2tablespoons red-wine vinegar
2tablespoons finely chopped scallion
4tablespoons cored, seeded, finely diced sweet red pepper
½cup tomato juice
1teaspoon sugar
2tablespoons chopped fresh basil, loosely packed
1envelope granular gelatin
3egg whites, about one-third cup

Ingredient Substitution Guide

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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.