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Gazpacho Aspic

Salad.Carnival's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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