You are here

Gazpacho Salad

Veggie.Lover's picture
  Unflavored gelatin 2 Tablespoon
  Tomato juice/Vegetable juice 2 1⁄2 Cup (40 tbs)
  Wine vinegar 2 Tablespoon
  Packed brown sugar 1 Tablespoon
  Salt 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Hot pepper sauce 1 Dash
  Garlic clove 1 Small, minced
  Tomatoes 2 , peeled, seeded and diced
  Chopped peeled cucumber 1 Cup (16 tbs)
  Sweet green pepper 1⁄2 Cup (8 tbs)
  Chopped green onion 1⁄4 Cup (4 tbs)
  Lettuce 1
  Thin cucumber slice 1⁄2 Cup (8 tbs)

In saucepan over medium heat, sprinkle gelatin over 1/2 cup (125 ml) of the tomato juice to dissolve. (Or, in microwaveable bowl, sprinkle gelatin over 1/2 cup/125 ml of the tomato juice; microwave at High for 1 minute or until dissolved.) Add remaining tomato juice, vinegar, sugar, salt, Worcestershire sauce, hot pepper sauce and garlic. Chill until slightly thickened and consistency of egg whites.
Meanwhile, mix together tomatoes, cucumber, green pepper and onion; fold into thickened juice mixture. Pour into rinsed or greased 6-cup (1.5 L) mould. Chill until firm.
To serve, unmould onto lettuce-lined plate; garnish with cucumber.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 3.7 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 421 Calories from Fat 19

% Daily Value*

Total Fat 2 g3.4%

Saturated Fat 0.31 g1.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2156 mg89.8%

Total Carbohydrates 73 g24.3%

Dietary Fiber 15.6 g62.4%

Sugars 52.7 g

Protein 39 g77.4%

Vitamin A 674.8% Vitamin C 549%

Calcium 26.4% Iron 46.1%

*Based on a 2000 Calorie diet

Gazpacho Salad Recipe