About this recipe:A pretty starter, bursting with flavour.
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
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Method Prep:1hr20min › Ready in:1hr20min
Purée the tomatoes, cucumber, pepper, spring onion and vinegar in a food processor or with a hand-held mixer. Transfer to a large bowl.
Stir in the watercress (do not purée it or it will become sloppy). Season to taste.
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.
Grease four 200 ml (7 fl oz) ramekins. Spoon in the mixture and chill for 1 hour, or until set.
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.