Molded Gazpacho Salad
|Molded gazpacho salad||1|
|Cucumber||1⁄2 Small, chopped|
|Celery stalks||1⁄2 Small, sliced|
|Green onion||2 Tablespoon, chopped|
Pour 1 cup of the tomato juice into a large heatproof bowl and sprinkle the gelatin over it.
Let soften for 2 to 3 minutes.
Meanwhile, put the remaining tomato juice and the garlic in a small heavy saucepan and bring to a boil over moderate heat.
Add to the gelatin mixture and stir until the gelatin dissolves completely.
Stir in the vinegar and red pepper sauce.
Chill in the refrigerator until the mixture is the consistency of unbeaten egg whites about 1 to 1 1/4 hours.
Fold in the green pepper, cucumber, celery, and green onion, and turn into an ungreased 7 1/2"x 3 3/4x 2" loaf pan.
Cover and chill for 6 hours or overnight until firm.
Unmold onto a chilled platter and garnish with lettuce leaves.