• 2 c. peeled, seeded, diced cucumber  (3-4 med. size)
  • Salt
  • 1/2 tsp. sugar
  • 3 env. unflavored gelatin
  • 1 c. cold water
  • 1/4 white vinegar
  • 2 slices onion, cut coarsely
  • 1/3 c. parsley leaves (no stems)
  • 1 1/2 c. sour cream
  • 1/4 c. mayonnaise
  • 1/4 tsp. Tabasco sauce
  • 2 tbsp. 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 2-4 hours.  Unmold on chilled plate and garnish with thin cucumber slices and sprigs of mint.  Serves 6.