Cold poached tomatoes with cucumber and tomato jellies

Yield: 4 Servings

Measure Ingredient
\N \N **For the Tomatoes and
\N \N Tomato Jelly**
6 pounds Tomatoes
1 tablespoon Salt
⅛ teaspoon Freshly ground black pepper
3 teaspoons Champagne wine vinegar
2½ teaspoon Unflavored gelatin
2 cups Baby lettuce leaves
2 tablespoons Extra virgin olive oil
1½ teaspoon Chevril -- chopped
\N \N **For the Cucumber Jelly**
2 larges Cucumbers -- seedless
¼ teaspoon Salt
2 tablespoons Fresh rosemary
1 teaspoon Unflavored gelatin
\N \N Freshly ground black pepper
\N \N Champagne wine vinegar

For Tomatoes: Place the 4 nicest tomatoes in simmering water for 10 seconds.

cool in ice water for 15 seconds. Peel; refrigerate. Cut remaining 12 tomatoes into wedges. Place in food processor with 1 tablespoon salt; puree.

Let drain through a cheesecloth-lined strainer into a nonreactive bowl for 1

hour; you should have 1½ cups of tomato juice. Add ⅛ teaspoon pepper and

1 ½ teaspoons champagne vinegar. Transfer ½ cup tomato juice to top of a

double boiler (not over heat). Sprinkle gelatin over; let stand to soften, 5

minutes. Set over simmering water; whisk until gelatin dissolves, 5 minutes.

Remove from heat. Add remaining cup tomato juice to gelatin mixture; stir to

combine. Let cool to room temperature, about 15 minutes. When cool, refrigerate for 10 to 20 minutes. Liquid should be the consistency of egg whites. Meanwhile, core poached tomatoes and scoop out almost all seeds and

flesh; freeze 10 minutes. Dip tomatoes into gelatin mixture to glaze; place on

a plate. Refrigerate for 25 minutes. Cover and refrigerate remaining tomato jelly. for Cucumber Jelly: Peel cucumbers. Cut 1 ½ cucumbers into chunks.

Place chunks in food processor with salt and rosemary; puree. Let mixture stand in a cheesecloth-lined strainer over a bowl, 30 minutes. You should have

1 cup cucumber juice. Pour ½ cup cucumber juice into top of a double boiler

(not over heat). Sprinkle gelatin over and let stand to soften, 5 minutes.


over simmering water and stir until gelatin dissolves. Stir in remaining ½

cup cucumber juice and vinegar. Pour into a nonreactive bowl, cover with plastic, and refrigerate until just set, about 1 ½ hours. To serve, dice remaining tomato jelly. Remove seeds from reserved cucumber. Dice and fold into cucumber jelly; add pepper. Divide lettuce among 4 chilled plates.


1 tomato on each; fill with cucumber jelly. Spoon remaining cucumber and tomato jellies around tomatoes. Drizzle with oil and remaining ½ teaspoons

vinegar; sprinkle with chevril and salt and pepper to taste.

Posted to MC-Recipe Digest V1 #154 Date: Fri, 12 Jul 1996 08:58:13 -0800 From: Kristine <ksimpson@...>

Recipe By : Martha Stewart Living, June 1996

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