Cucumber tureen with paprika

Name: cucumber tureen with paprika
Cook time: 25 min
Total time: 205 min
Yield: 6
Ingredients: 10 leaves gelatin white; 1 little Red pepper; 2 cucumbers; 3 el fresh dill; 100 ml chicken bouillon from tablet; 100 ml White wine; 2 el lemon juice; 6 el mayonnaise; 2 el tomato ketchup; 2 el vodka

A tasty recipe. The starter contains the following ingredients: poultry, gelatin white, red pepper, cucumbers, fresh dill, chicken broth (from tablet), white wine, lemon juice, mayonnaise, tomato ketchup and vodka.

Ingredients

Kitchen Stuff

cake mold content 1 liter, food processor

Directions

Soak the gelatine in cold water for 5 minutes. Cut the peppers into tiny pieces, put the pieces in a sieve and pour them over with boiling water.
Halve the cucumbers in the length and scrape out the seeds with a spoon. Cut the cucumbers into pieces. Puree them with the dill in the food processor. Put the puree in a bowl.
Heat the stock in a pan. Squeeze the leaves of gelatine and dissolve them in the warm stock. Stir in the wine and lemon juice. Stir in the pieces of red pepper and the gelatin juice through the cucumber puree. Season to taste with salt and pepper. Let the mixture become a bit lumpy and scoop it occasionally.
Rinse the mold with cold water and let the cucumber mix slide into the mold. Let the tureen stiffen in the refrigerator in about 3 hours.
Stir in a bowl a sauce of mayonnaise, ketchup and vodka and season to taste with salt and pepper.
Hold the mold a few seconds in warm water, place a plate on the mold and turn them together. Cut the tureen into slices, divide them over plates and spoon the sauce next to it. Tasty with warm toast.