Molded gazpacho salad

Yield: 8 Servings

Measure Ingredient
2 \N 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.



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

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