Refreshing tomato and watercress spread

    1 hour 20 min

    A pretty starter, bursting with flavour.

    1 person made this

    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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