Servings:
4
Prep time:
15
Cooking time:
5
INGREDIENTS
- - 1 kg of copper tomato or tomato juice
- - basil
- - mint
- - Chives
- - 2 teaspoons of agar agar
- - 1 teaspoon of spicy tabasco
- - White wine vinegar
- - extravirgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Divide the tomatoes into 4 pieces and centrifugateli. If you do not have the centrifuge along with a glass of water and filter with a strainer. Pour the juice into a jug, season to taste with a little oil and vinegar, a pinch of salt and freshly ground pepper. Then place it to cool in the refrigerator until ready to serve.
- Prepare the jellies. Whisk what remains of tomatoes in the centrifuge (or colander) with 2 tablespoons of water in order to obtain a homogeneous mixture. In a saucepan bring the mixture to a boil, add the agar and agar, stirring constantly, continue at very low heat for about 4 minutes. Remove from the heat and season with a dash of vinegar, Tabasco sauce, salt and pepper. Pour the mixture preferably in a mold for ice cubes lightly oiled (if you don’t have one put the mixture into a oiled loaf pan). Put the gelatin to solidify for at least 3 hours in the refrigerator.
- Check that the gelatin has become solid before you remove it from the molds, possibly divide it into cubes if you have used a large mold. In a garnish tray decorate a third of the jellies with the basil leaves, another third with mint and the last with the chopped chives. Serve with the cold tomato juice and consume fairly quickly because, especially when the days are warm, they tend to melt soon. However you can keep them in the refrigerator for 4 days or in the freezer for 3 months.
