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Gazpacho Aspic

Salad.Carnival's picture
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Tomato based chili sauce 10 Ounce (1 Bottle)
  Tomatoes 2 Medium, peeled, seeded, and finely chopped
  Peeled chopped cucumber 1 1⁄2 Cup (24 tbs)
  Green pepper 1⁄2 Medium, seeded and chopped
  Chopped green onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced or pressed
  Olive oil/Salad oil 2 Tablespoon
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Mexican seasoning/Chili powder To Taste
  Lettuce leaves 4

In a small pan, sprinkle gelatin over chili sauce; let stand for 5 minutes to soften.
Place over medium heat and stir until gelatin is dissolved.
Let cool to room temperature.
Into cooled gelatin mixture, stir tomatoes, cucumber, pepper, onion, garlic, oil, and vinegar.
Blend in Mexican seasoning to taste.
Pour into a 1-quart mold or 4 to 6 individual molds.
Cover and chill until firm (at least 3 hours).
Unmold on a serving plate and garnish with lettuce leaves.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 744 Calories from Fat 280

% Daily Value*

Total Fat 32 g48.7%

Saturated Fat 4.4 g22.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3863.5 mg161%

Total Carbohydrates 82 g27.5%

Dietary Fiber 26.5 g106.1%

Sugars 43.8 g

Protein 27 g53.9%

Vitamin A 220.7% Vitamin C 315.9%

Calcium 18.3% Iron 33.6%

*Based on a 2000 Calorie diet

Gazpacho Aspic Recipe