Recipe - Cucumber Velvet

2 cup Peeled; seeded, minced
cucumber (34
Salt
One half teaspoon Sugar
3 Envelopes unflavored gelatin
1 cup Cold water
One fourth White vinegar
2 sl Onion; cut coarsely
1/3 cup Parsley leaves; (no stems)
1 One half cup Sour cream
One fourth cup Mayonnaise
One fourth teaspoon Tabasco sauce
2 tablespoon Coarsely cut fresh mint
leaves

Sprinkle cucumber with salt and sugar, lightly. Let stand for 20 minutes.
In a saucepan, sprinkle gelatin over the cold water and vinegar. Stir over
low heat until gelatin is dissolved. Add 1 teaspoon salt and the mint
leaves. Drain cucumber. Place in blender with onion and parsley. Puree.
Pour in liquid gelatin and blend for a few seconds until smooth. Tiny green
flecks of parsley and mint should still show. Refrigerate until thick and
heavy but not set, about 30 minutes.

Beat in sour cream and mayonnaise. Season with Tabasco and a little more
salt, if needed. Pour into a 1 quart mold. Cover and chill until set, about
24 hours. Unmold on chilled plate and garnish with thin cucumber slices
and sprigs of mint. Serves 6.
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Feb 24,
1998