astray recipes: Molded gazpacho salad

Categories: Salad
Yield: 8 Servings

Measure	Ingredient
2	Envelopes unflavored gelatin
1 pint	Plus
2 ounces	Tomato juice
⅓ cup	Red wine vinegar
1 teaspoon	Salt
3 drops	Tabasco; more or less
2 smalls	Tomatoes; peeled and diced
½ medium	Green pepper; diced
1 medium	Cucumber; pared and diced
½ cup	Diced celery
¼ cup	Finely chopped red onion
1 tablespoon	Chopped chives

In a medium saucepan, sprinkle gelatin over ¼ cup tomato juice to soften.

Place over low heat, stirring constantly until gelatin dissolves. Stir in remaining tomato juice, vinegar, salt and Tabasco. Place in a bowl of ice, stirring occasionally until consistency of unbeaten egg whites, about 15 minutes. Fold in vegetables. Stir. Pour into a 1-½ quart mold.

Refrigerate until firm, at least 6 hours. Yield: 8 servings.

MARCIA JOHNSTON

(MRS. RICHARD S.)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

molded gazpacho salad