Gazpacho Pate
- Course: Appetizers Terrines, mousses and pates
- Cuisine: Continental Spanish
- Yield:
Gazpacho Pate ingredients
- 2 lb Plum tomato
- 2 c Cucumber
- 1 c Green bell pepper
- 1 c sweet onion
- 3 T olive oil
- 2 T Red Wine Vinegar
- 1⁄4 c Tomato paste
- 2 t Salt
- 1 t Ground cumin
- 1⁄2 t Celery seed
- 1⁄2 t Tabasco sauce
- 3 Unflavored gelatin
- 1⁄2 c Red wine
- 3 c Avocado
- 1 c Green bell pepper
Cooking Gazpacho Pate
1. Combine tomatoes with their juice, cucumber, bell pepper, onions, olive oil, vinegar, tomato paste, salt, cumin, celery seed, and tabasco sauce in a food processor.
2. Process to a smooth puree.
3. Sprinkle gelatin over red wine in a small bowl to soften.
4. Set bowl over hot water and stir until dissolved.
5. Stiri gelatin, avodacos, and minced bell pepper into puree spoon into an oiled or plastic lined loaf pan. Chill until firm.
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