Dilled Cucumber Aspic

• 1 1/2 cups coarsely chopped, peeled and seeded cucumber
• 13 cup chopped green pepper
• 2 scallions, chopped
• 2 tablespoons minced fresh dill
• 1 clove garlic, peeled and chopped
• 3 tablespoons tarragon vinegar
• 1 envelope plain gelatin
• 1 1/4 cups water
• Salt and freshly ground black pepper
• Dill sprigs for garnish

1. Combine the cucumber, green pepper, scallions, dill and garlic in a food processor and process until nearly a puree.
2. A little texture is welcome.
3. Stir in the vinegar.
4. Soften the gelatin in one-quarter cup of the water in a metal measuring cup, place the cup in a pan of simmering water and cook gently until the gelatin has dissolved.
5. Heat the remaining water in a saucepan, add the dissolved gelatin and cook just until the gelatin has dissolved in the water.
6. Stir the gelatin mixture into the cucumber mixture.
7. Season with salt and pepper.
8. Transfer to a two-cup mold or bowl or to individual half-cup molds, refrigerate and chill until set.

cucumber, green pepper, scallions, fresh dill, clove garlic, tarragon vinegar, gelatin, water, salt

Taken from cooking.nytimes.com/recipes/4418 (may not work)