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Ingredientes
- 3 envelopes (3 tbsp.) unflavored gelatin
- 3/4 c. cool water
- 2 1/2 c. tomato juice
- 1 can (6 ounce.) tomato paste
- 1/4 c. vinegar
- 3 tbsp. lemon juice
- 1 1/2 teaspoon basil
- 1 teaspoon each salt and sugar
- 1/8 teaspoon each onion pwdr and black pepper
- 1/2 teaspoon Worcestershire sauce
- 1 c. minced celery
- 1/2 c. minced green pepper
- 1 avocado, diced
- 1 can (2 1/4 ounce.) pitted sliced ripe olives
- Cooked, cooled shrimp for garnish (optional)
Direcciones
- Soften gelatin in the cool water. Bring 1 c. of the tomato juice to a boil, stir in the gelatin till dissolved. Add in the remaining tomato juice, the tomato paste, vinegar, lemon juice, basil, salt, sugar, onion pwdr, black pepper and Worcestershire sauce.
- Chill till partially thickened. Stir in the celery, green pepper, avocado and olives. Pour into a 6 c. mold; chill till set. Unmold and garnish with shrimp, if you like. Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 380g | |
| Recipe makes 4 servings | |
| Calories 274 | |
| Calories from Fat 172 | 63% |
| Total Fat 19.17g | 24% |
| Saturated Fat 2.71g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 1373mg | 57% |
| Potassium 970mg | 28% |
| Total Carbs 23.88g | 6% |
| Dietary Fiber 5.7g | 19% |
| Sugars 14.4g | 10% |
| Protein 4.6g | 7% |
