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Categories:
green peppers celery butter onion unflavored gelatin lemon juice boiling water fresh dill mayonnaise plain yogurt salt tomatoes
Viewed: 32 - Published at: 4 months agoIngredients
- 6 green peppers, about two pounds, seeded and chopped
- 1/2 cup chopped celery or fennel
- 2 tablespoons butter
- 1 small onion, sliced
- 1 envelope unflavored gelatin
- 2 tablespoons fresh lemon juice
- 1/4 cup boiling water
- 3 tablespoons minced fresh dill
- 3/4 cup mayonnaise, preferably homemade
- 1/4 cup plain yogurt
- Salt and freshly-ground pepper
- Fresh tomatoes, imported black olives and dill sprigs for garnish
Method
- Saute peppers and celery or fennel in butter until tender, but not brown, about 15 minutes.
- Place onion, gelatin, lemon juice and boiling water in a blender or food processor and process for about 10 seconds (results will be smoother if you use a blender).
- Add cooked peppers, celery or fennel and dill and blend until the mixture is uniformly pureed.
- Add the mayonnaise and blend until the mixture is smooth.
- Stir in the yogurt.
- Season to taste with salt and pepper.
- Pour into a four-cup mold and chill at least six hours.
- Unmold and serve garnished with fresh tomatoes, olives and sprigs of dill, or make a sauce by pureeing seeded, chopped fresh tomatoes.
- Season the sauce with salt and pepper and a few drops of lemon juice.
