Green Pepper Mousse

• 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

1. Saute peppers and celery or fennel in butter until tender, but not brown, about 15 minutes.
2. 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).
3. Add cooked peppers, celery or fennel and dill and blend until the mixture is uniformly pureed.
4. Add the mayonnaise and blend until the mixture is smooth.
5. Stir in the yogurt.
6. Season to taste with salt and pepper.
7. Pour into a four-cup mold and chill at least six hours.
8. Unmold and serve garnished with fresh tomatoes, olives and sprigs of dill, or make a sauce by pureeing seeded, chopped fresh tomatoes.
9. Season the sauce with salt and pepper and a few drops of lemon juice.

green peppers, celery, butter, onion, unflavored gelatin, lemon juice, boiling water, fresh dill, mayonnaise, plain yogurt, salt, tomatoes

Taken from cooking.nytimes.com/recipes/9954 (may not work)