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Tomato aspic with chopped avocado

Tomato jelly: fun and original

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Tomato aspic with chopped avocado

At a glance

Serves:
4
Difficulty:
Medium
Cost per serving::
Medio
Method:
15 min.
Preparation:
38 min.
 
 

Ingredients

    • 600g ripe tomatoes
    • 2g of agar-agar powder
    • Pink peppercorn, sea salt
    • 1 clove garlic, crushed
    • 1 Avocado
    • 1/2 minced onion
    • 2 sprigs fresh cilantro
    • 1 lemon
    • 5 tbsp olive oil
    • 2 tbsp chopped pistachios

Method

  1. Blanch the tomatoes in boiling water for 10 seconds. Remove from water and allow to cool. Once cooled, peel and discard the seeds. Chop. Puree in a blender along with two pinches of salt, two pinches of pink peppercorns and garlic, previously crushed in a mortar. Reserve.
  2. Put 1 / 2 cup of water and 5 tablespoons of tomato in a saucepan and bring to the boil. When it starts to boil, add the agar-agar and stir for about 30 seconds. Remove from heat and immediately pour in the remaining tomato sauce, mixing well. Pour into four non-stick custard molds and place in the fridge to solidify (in less than an hour they should be firm).
  3. A few minutes before serving, prepare dice the Avocado. Dice the onion. Mix both ingredients in a bowl with olive oil, grated lemon rind, lemon juice, a few pinches of salt and the chopped cilantro. Remove the tomato jellies from their molds, and top with chopped Avocado and a sprinkle of chopped pistachios.

 

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