Refreshing tomato and watercress spread

Refreshing tomato and watercress spread


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About this recipe: A pretty starter, bursting with flavour.

Brenda Houghton

Serves: 4 

  • 400 g (14 oz) canned chopped tomatoes
  • 75 g (2¾ oz) cucumber, roughly chopped
  • 1 red pepper, roughly chopped
  • 1 spring onion, roughly chopped
  • 2 tablespoons sherry vinegar
  • 75 g (2¾ oz) watercress leaves, finely chopped
  • Salt and black pepper
  • 2 sachets powdered gelatine
  • Olive oil for greasing
  • To garnish: a few sprigs of watercress
  • To serve: brown bread, such as pumpernickel

Prep:1hr20min  ›  Ready in:1hr20min 

  1. Purée the tomatoes, cucumber, pepper, spring onion and vinegar in a food processor or with a hand-held mixer. Transfer to a large bowl.
  2. Stir in the watercress (do not purée it or it will become sloppy). Season to taste.
  3. Place 3 tablespoons of water in a teacup, sprinkle the gelatine over the surface and leave it for 5 minutes until it becomes spongy. Then stand the cup in a pan of simmering water until the gelatine is runny and clear. Pour it into the tomato mixture in a steady stream, stirring to combine it thoroughly.
  4. Grease four 200 ml (7 fl oz) ramekins. Spoon in the mixture and chill for 1 hour, or until set.
  5. Turn out the moulds by dipping the bases in hot water then inverting them over a plate. Garnish with watercress and serve with brown bread.

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